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Yield limitation by disbudding and green harvesting. Manual harvesting at full skin and aromatic maturity.
1/3 of the grapes are harvested whole and 2/3 are de-stemmed. Cold pre-fermentation maceration for 5 days to maximise the aromatic extraction. Fermentation regulated at 24OC with delestage to preserve the fruit. Static maceration under marc at 28OC for 2 weeks to favour the coating of the tannins. Aged in French oak barrels for 9 months.
Suggestions for accompaniment
Lamb couscous - Grilled pancetta bruschetta and marinated vegetables - Cheese.
The wines of
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