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(19 varieties of which 40% are bitter, 40% sweet and 20% sour) on a terroir of schist and rock several thousand years old in Charchigné in southern Normandy. Eric took over the farm in 1992 after a brilliant career as a sommelier in the famous three-starred Parisian restaurant L'Arpège (Alain Passard).
Low yield of 25 hl/ha. Fermentation in vats. Aged in barrels as a wine with about thirty grams of residual sugar. Argelette is the name of the small schistous stones found in this terroir. Biodynamic cultivation.
Suggestions for accompaniment
Apple ravioli - Fish matelote with cider - Camembert.
The wines of
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