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Technique
Viticulture
This thirty-year-old vineyard was purchased for the 2012 harvest.
Oenology
The grapes are brought in in small crates and sorted according to the vintage on a vibrating table. Fermentation takes place for 15 days with punching down so that the richness and colour of the skins are transferred to the wine before pressing. The wine is aged in barrels, 20% of which are new.
Suggestions for accompaniment
Beef fillet - Sautéed veal - Glazed lamb shoulder - Duck fricassee.
Liquid geography
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