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Maison Skyaasen, Pernand Vergelesses (2023) Feature Amphora The Escursac grapes were destemmed Scuola di Vino The Escursac grapes were destemmed and macerated on the skins briefly before they fermented with native yeasts in stainless steel tank until dry 15% of it spent time in a large old Stockinger barrel and the rest in fibreglass returning to Meursault each week from Geneva Switzerland
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