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Each of Lassaigne's parcels are farmed organically with extra emphasis placed on picking at optimum ripeness. The grapes are harvested by hand at maximum ripeness, destemmed and lightly pressed. Fermentation occurs in stainless steel. Only native yeast is used. Malolactic completes naturally. The domaine has been disgorging by hand and without sulfur for 32 years. The wine rest sur lattes for at least two years and bottled with no dosage.
