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Technique
Viticulture
Surface area: 1.2 hectares. Soil type: Shallow Kimmeridgian limestone on portlandian bedrock. Vines planted from 1950-2012. Biodynamic viticulture.
Oenology
Pneumatically pressed with whole clusters. Ambient yeast alcoholic fermentation and malolactic fermentation in temperature-controlled tank. Aged 9 months mostly in tank and a bit in used oak barrels. Blended and aged another 3 months in tank before bottled. Fining depending on the year, light filtration.
Suggestions for accompaniment
Seafood - Fish - Japanese cuisine (sushi and sashimi) - Shellfish - Cheese.
Liquid geography
Chablis producer in Burgundy.
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