To produce the “Clos de l’Amandier” Fleurie Domaine Grégoire Hoppenot the hand-harvested grapes underwent a 15-day maceration as wholes bunches in 60-hectolitre concrete vats. Fermentation took place with natural yeasts at controlled temperatures below 30°C, with pump overs performed daily to achieve a gentle extraction. After pressing, the temperatures were kept below 20°C to preserve the pure, fresh fruit characters. It spent eight months ageing in a combination of concrete and three-year-old Burgundy barrels.
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