Michel Lafarge, Meursault Blanc other_regions We make the malolactic (fermentation) with juicy acidity giving
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Michel Lafarge, Meursault Blanc other_regions We make the malolactic (fermentation) with juicy acidity giving We make the malolactic (fermentation) in barrel and after 12 months we mix the lots the Chaillot There is a smoky component to the ripe aromas of citrus confit sappy and sneaky long finale
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