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Technique
Viticulture
Gently sloping, superb, Pyrenean gravel with medium to small stones on a limestone subsoil with highly ferruginous water. However, there is nothing to explain the very specific bouquet (smoky and tarry) of this cru, which it shares with Haut-Brion despite the difference in origin of their gravel, except perhaps the nature of the skins on certain vines resulting from slow local selection.
Oenology
First sorting in the vineyard. Hand-picked grain by grain and sorted on a table. Gravity-fed into 30 to 70 hl wooden vats. Pre-fermentation maceration at a low temperature of 8°C. Manual punching of the cap. Maceration time: 30 to 40 days. Direct run-off into French oak barrels by gravity. Malolactic fermentation in barrels. Aged for 18 months in barrels.
Suggestions for accompaniment
Roast duck breast, red fruit and cocoa bean sauce, salt-crusted fillet of beef, reduced jus and root vegetables, creamy forest mushroom risotto, truffle butter emulsion
Liquid geography
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