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Technique
Viticulture
Clayey-siliceous soil. Southern exposure. Average age of vines: 40 years. Planting density: 5000 vines/ha. Organic farming (Ecocert certified in 2000)
Oenology
In the winery, the grapes are completely destemmed and then sorted again on a table before being vatted. Fermentation is traditional, using indigenous yeasts after a pre-fermentation cold maceration. Vatting lasts an average of 20 to 30 days, with regular pumping over and punching down of the cap. The wines are then racked into barrels or demi-muids, the proportion of new barrels varying according to the cuvée and the vintage. This cuvée was matured in 2- and 3-wine barrels for 12 months. The wines are then bottled without filtration.
Suggestions for accompaniment
Braised ham - Coq au vin - Aubergine moussaka.
Liquid geography
The wines of
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