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Technique
Viticulture
From the estate's century-old vineyard, planted by the grandfather on ancient red clay. Goblet pruned and trained on stakes. Hand harvested.
Oenology
100% destemming. Vatting in stainless steel tanks for 15 days. Gentle extraction by punching down (1 x per day). Aged in demi-muids for 18 months.
Suggestions for accompaniment
Quail with grapes - Civet - Baked vegetables and roasted spelt.
Liquid geography
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