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30 hectares of vines, 17 plots located between 330 and 400 m altitude, 11 grape varieties. Ecocert certified organic farming. Ploughing after the harvest and in spring. Natural grassing during the winter. Sheep manure according to vigour and need. Treatment with (very) low doses of copper, trace elements, nettle and horsetail manure, seaweed juice, sulphur.
Manual harvest, separate grape varieties, pressing after 6 hours of maceration, separation of press wines, fermentation at 17°C with indigenous yeasts, malolactic fermentation.
Suggestions for accompaniment
Fish soup - Thin tart with tomato confit and anchovies - Stuffed courgettes.
The wines of
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