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Technique
Viticulture
The origins of the Mission lie in a bequest made by Madame de Lestonnac to the Lazarist Fathers in the 17th century. In the 1920s, the property was acquired by Frédéric Woltner, before his children sold it to the Dillon family in 1983. Situated almost in the middle of the town, the vineyard covers a gravelly hillside with a sandy-clay subsoil. The vine density is 10,000 vines/ha, with a yield of around 32 hl/ha. The average age of the vines is 25 years.
Oenology
After de-stemming, the grapes are placed in temperature-controlled stainless steel vats with a capacity of 180 hl. A computer programme is used to manage pumping over and the temperature of the must and marc. Fermentation takes place at 30°C. The wine is aged in 100% new barrels for around 22 months. At the end of this period, the wine is fined with egg whites before bottling.
Suggestions for accompaniment
Lamb stew with root vegetables, Beef tartar with mild spices, Wild boar stew
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