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The Chardon family arrived on the estate in 1983 and, since 1987, they have been cultivating the entire estate organically. Since 2002, the vineyard has been oriented towards biodynamic principles. The terroir is made up of highly leached fersialitic soils with truncated pseudogley on Villafranchian Rhodanian pebbles locally called "gress" or "galets roulés".
Hand-picked in 10kg boxes. Fermentation with indigenous yeasts and without sulphur. Grape varieties vinified separately. Vatting time 15 to 20 days.
Suggestions for accompaniment
Caramelised pork ribs - Oven-roasted turkey legs with tomato confit.
The wines of
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