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Very deep gravelly soils, pebbles, gravel and sand in the village of Génissac, located 33 km east of the city of Bordeaux.
Vinification and maturation in vats. 24h maceration. Alcoholic fermentation at 18-20°C. Aged for 4 months on lees. Malolactic fermentation on 60% of the volume. Production: 40 000 bottles.
Suggestions for accompaniment
Grilled pork ribs - Skewers of duck breast just seared - Chicken legs with paprika.
The wines of
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