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This cuvée takes its name from a tiny parcel (0.39 ha) called "Les Grandes Places" planted on one of the best terroirs of the appellation: brown micaschist soil.
Total de-stemming, cold maceration for 1 week, punching down and pumping over of the juice twice a day for 4 to 5 weeks. Long and progressive fermentation. Pressing at low pressure to avoid bursting the pips. Aged for 38 months in new French oak barrels.
Suggestions for accompaniment
Ideal for large game birds, furry animals or beef of noble origin.
The wines of
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