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Technique
Viticulture
The estate is certified organic by Ecocert. This cuvée is made from a single parcel of land, Chaillot: 1 parcel of 0.4 hectares planted in 1970. In keeping with the 'Terre Brûlée' cuvée, which has always included Chaillot in its blend, only a portion will be bottled separately. Situated on the north-eastern slope of this renowned terroir, it benefits from the first rays of sunshine in the morning and will still be sunny very late in the evening. Exposed to the north wind, the temperatures are cooler, but the long hours of sunshine during the day bring well-balanced ripeness.
Oenology
The grapes are hand-picked and kept whole for fermentation. Fermentation is carried out using only indigenous yeasts, in stainless steel vats. Maceration lasts 3 weeks, with pumping over during the first few days, followed by daily crushing. The estate does not use any oenological additives, even so-called natural ones, apart from a very limited amount of sulphur. In the same spirit, no filtration or fining is carried out. The wines are aged for 18 months. Racking and bottling are carried out according to the lunar calendar.
Suggestions for accompaniment
Roast chestnut with chestnut confit - Simmenthal rib of beef.
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