This aging will determine the quality of the wine, for this the choice of the cellar is very important. The temperature variation must oscillate between 11 and 13°C maximum. The estate stores the vintage in an old Saint-Perrollaise cellar which meets this constraint. This is the old Paul Etienne cellar, a glorious producer and merchant of Saint-Péray wines in the 20th century. In 1940 the Paul Etienne house produced 2 million bottles!
Aging on slats
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