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Average age of the vines: 20 years. Average yield 25 hl/ha (after green harvest). The grapes are harvested by hand in boxes, sorted first in the vineyard and then in the cellar. They are then destemmed, crushed and vinified in unlined concrete vats.
Half of the wines are aged in oak barrels (50% new, 50% one-wine barrels) where malolactic fermentation takes place. The other half is aged in unlined concrete vats. After 12 months they are blended, left to rest for 40 days and bottled without filtration or fining. The whole process is supervised by Michel Tardieu
Suggestions for accompaniment
Grilled red meat • Lamb Couscous • Braised aubergine.
The wines of
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