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Technique
Viticulture
The estate's signature cuvée blends the discreet power of Bandol with the elegance and finesse typical of Tempier. This complexity is the result of blending the estate's different terroirs and the variety of its clay-limestone soils, from calcareous and sandy marl (165 to 90 Ma) to Triassic (200 Ma).
Oenology
The grapes are sorted in the vineyard and in the cellar; destemmed, crushed and put in the cellar for 3 to 4 weeks of fermentation using indigenous yeasts. Aged in tuns for a minimum of 18 months before bottling.
Suggestions for accompaniment
Roast guinea fowl - Venison fillet, pear and squash - Marinated beef, mango, sesame.
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