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Technique
Viticulture
Soil of quaternary Günzian gravel (4 to 5m thick) and limestone subsoil with a thin layer of clay which ensures a regular supply of water, especially in dry years.
Oenology
Indigenous yeasts (no chemical weedkillers). The macerations are very long and the fermentation temperature can rise to 35-36°C. Aged in new oak. The pickers never start work before 10am to avoid dew. Fining is done with fresh egg whites.
Liquid geography
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