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Terroir: 60% gravel on the terrace, 40% clay mid-slope. Southern exposure. Average age of the vines: 20 years. Planting density: 5000 vines/ha. Philosophy: Organic farming (certified by Ecocert in 2000)
In the cellar, the grapes are completely destemmed and then sorted again on the table before being vatted. Fermentation is traditional and with indigenous yeasts after a pre-fermentation cold maceration. The vatting is gentle and lasts on average 8 days with pumping over and a temperature not exceeding 25% to preserve the maximum fruit. The wines are then run off and put into vats, aged on fine lees and bottled the following spring.
Suggestions for accompaniment
Plate of cold meats • Blanquette of veal with spring vegetables.
The wines of
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