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Technique
Viticulture
The Chassagne-Montrachet vines of the Château occupy an area of 0.67 ha and come from two vineyards at the locations "Champs Derrières" and "Les Houillères".
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 maturing in wood, and the second phase (4 to 6 months) in stainless steel tanks then begins.
Suggestions for accompaniment
Lobster - Delicate fish - Calf sweetbreads in cassolette - Poultry supreme with morels - Brillat-Savarin.
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