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The Aconcagua valley in Chile is cooled by breezes from the Pacific ocean making it a great place to make steely, fresh chardonnay. This is fermented using wild yeasts in French oak barrels and then aged for about a year in used oak barrels. This creates an elegant, restrained style of chardonnay that will appeal to lovers of white Burgundy. Try it with a nice piece of lemon sole.
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