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First vintage produced: 2011. Bottles produced: 1500. Average age of the vines: about 30 years. Clay-limestone marl, sand and clay. Southern exposure.
Maceration in temperature-controlled roto-fermenters for 4/5 days, aged in French barrels (30% new) for 24 months.
Suggestions for accompaniment
Wild duck with candied grapefruit peel - Entrecote with marrow and beetroot in a salt crust - Beef cheek parmentier.
The wines of
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