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Chateau Le Faure AOC Bordeaux Rouge Red Wine 2014 (12 bottles)

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Beef Poultry

The Maceration of the grape skins in the juice continues during 15 days at an elevated temperature about 35°C to enrich the wine structure by increasing the extraction of tannins from the skin. Perfect served at a temperature around 14°C, this wine will be appreciated during a meal of red meat.

Delivery exclusion: NT, Dry Zones & International
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Delivery exclusion: NT, Dry Zones and International

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