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Technique
Viticulture
Siliceous clay-limestone soil. 5,500 vines per hectare. Vines aged around 20 years. Yield of 45 hectolitres per hectare.
Oenology
Hand-picked grapes. Vinification using 80% whole bunches. Malolactic fermentation. Maturation 50% in vats, 50% in barrels.
Suggestions for accompaniment
Starters and terrines - Grilled fish - Grilled poultry - Canaille dishes (ham on the bone, tripe, offal).
Liquid geography
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