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Technique
Viticulture
"Le Clos du Château de Puligny-Montrachet" comes essentially from a vineyard of about 5 ha in a single block located in front of the Château and entirely enclosed. Although classified as AOC Bourgogne, it is remarkably well situated in the village and on the border of the AOC Puligny-Montrachet vineyards. The estate began organic farming in 2002. In 2005, Biodynamic farming was added to these practices, which respect the soil and living organisms.
Oenology
The harvest is entirely manual. After a light settling, the musts are put into barrels, mainly 600 l. and also 228 l., where the alcoholic and malolactic fermentation takes place. 5 to 20% of the barrels are new, with wood coming mainly from the Allier region, with long and light toasting. The first racking takes place after about a year of maturation in wood, and the second phase (4 to 6 months) in stainless steel tanks then begins.
Suggestions for accompaniment
Langoustines just stiffened on a carrot and leek tartlet - Fillet of brill with herbs.
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