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Technique
Viticulture
The estate is certified organic by Ecocert. No chemical weedkillers are used, and the soil is worked mechanically every year using a caterpillar or a horse. All work is done by hand. Phytosanitary treatments are carried out by hand. The 2.2 hectares in production are planted at a density of 8,000 vines/ha. The vines are 40 to 100 years old and are located in the Mazards, Combes, Chaillot and Brugères districts.
Oenology
The estate does not destem the grapes and works with indigenous yeasts. Maceration is long (3 weeks), with several daily foot treadings. The wine is racked into vats. The residual pulp and seeds then pass through the old vertical press. The musts are then stored in vats to undergo malolactic fermentation. Once this is complete, the wine is racked and placed in demi-muids and foudres for two winters. No fining or filtration is carried out.
Suggestions for accompaniment
Roast capon with chestnut confit • Rib of beef with chips • Pan-fried foie gras
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