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The production technique is Masi’s personal interpretation – one that the company has developed over the past 40 years - of an ancient vinification system used in Valpolicella and known locally as "refermentation”
a superior quality wine in honor of his father and founder of our winery
It is these oak casks that make the greatest contribution to the quality
The first fermentation takes place in stainless steel tanks at a controlled low temperature between 57 and 61°F
Chateau Giscours Margaux 3eme Grand Cru Classe 2016 brand_Joh. Jos. Prum The production technique is Masi’sChateau Giscours 2016 is a winefull of elegance; well balanced and presents two qualities we particularly love at Giscours: aromatic brilliance and finesse of the tannins.
