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Yeraz is produced without irrigation from more than 100-year-old goblet vines, grown at an altitude of 1600 metres, on phylloxera-free soil, which gives little vigour to the plant, and of a calcareous, sandy nature.
Fermentation takes place via indigenous yeasts, at controlled temperatures, in concrete vats, while maturation is carried out in traditional amphorae of various sizes and in large, unroasted tuns for 24 months, followed by a further 12 months in bottle.
Suggestions for accompaniment
Grilled tuna with ginger - Eggplant and tomato confit pie with Thai lemongrass - Veal tendrons with tarragon.
The wines of
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