Gérard Mugneret Vosne Romanée Aux Vigneux Pierre Gerbais 來自20-50歲老藤,葡萄園主要土壤為泥灰和石灰岩,在不鏽鋼槽以原生酵母啟動第一次發酵,再以傳統香檳法製作,瓶中二次培養一年以上。
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