Château Martinens Vintage:2000 fining with egg albumin Bottling Year:2001 fining with egg albumin Bottling process: At the property Name: AOC Bordeaux Red Vintage: 2018 Alcohol level: 13% Volume: 750 mL ~ 6 weeks of fermentation then vatting for 24 months in concrete vats coated with epoxy 5% Volume: On the palate
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