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High altitude vineyards: 1400 m. At this height, phylloxera is no longer active, so the vines are free-standing, the cuttings coming from old vines. The low vigour, the rocky and sandy soils, rich in limestone, help to maintain humidity during the very hot and dry summers.
2014 is the first vintage produced. Fermentation takes place in large concrete vats without epoxy using only natural yeasts. Aged in concrete vats for 11 months and then 6 months in bottle.
Suggestions for accompaniment
Starters - Terrine of the sea - Grilled prawns with satay - Steamed poultry, ginger and watercress juice.
The wines of
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