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A blend of Vermentino, Marsanne and Roussane from Claude Ughetto in the Vaucluse. The Vermentino was pressed directly, whilst the others were either fermented as whole bunches or left to infuse in the juice of the Vermentino for a fortnight. After fermentation the wines were blended, pressed and left to rest in cuve until the following summer, producing a hazy, lively maceration that is all tangerine, sea salt and bitter herbs
