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Technique
Viticulture
The grapes come from the Fixin finage, on a terroir close to the one that is at the origin of the estate's red Burgundy. The quantities produced are extremely limited, but the quality is always first class.
Oenology
The grapes are pressed as whole bunches, after which the alcoholic fermentation is started with 1/3 in partially new barrels and the rest in stainless steel tanks. After alcoholic fermentation, the wine continues to mature for 16 to 18 months, most of which is spent on the lees. Malolactic fermentation is completed.
Suggestions for accompaniment
Fricassee of spring mushrooms (mousserons) - Beaufort cheese soufflé - Sea bass with lemon grass.
Liquid geography
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