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Girgio Claï makes this cuvée with Malvasia grapes from his vineyard in Istrie, a region north-west of Croatia. He carries out a skin maceration for 40 days in open vats followed by a fermentation with only indigenous yeasts, and then ageing in barrels for one year. It produces a wine brimming with ripeness and generosity.
Profile: fine, full-bodied. Citrus fruit (orange, grapefruit), lime blossom honey and ripe fruit (pear and peach). Mineral (chalk), heady florals (lavender) and candied fruit.
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Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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