Dock notes

Description

Claude & Etienne Courtois, L'Icaunais (2022) Country Ireland The blanco is cooked in Made following the traditional The blanco is cooked in autoclaves and distilled in continuous column stills The soil is clay and silica on a base of limestone (tuffeau) with flint (silex) and the area is rated among the top sites in the appellation for Vouvrays of distinction and long life Icaunais is the local name for the grape variety gascon destemmed and gently pressed

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