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Crozes-Hermitage, Beaumont, David Reynaud - 2023

On the clay-limestone terraces of his commune of Beaumont-Monteux, David Reynaud has produced this school Crozes, an ode to his grape variety and his appellation. Produced from a fresh and therefore highly aromatic vintage, we are surprised by its explosive nose of violet, lychee and rose; the palate is ideally supple and slippery, clean and refreshing.
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Technique

Viticulture

Clay-limestone terraces in the Beaumont-Monteux commune. Draining soil with detrital pebbles. Average yield: 45 hl/ha. All vines are grown in conversion to Ecocert-certified organic and biodynamic agriculture. De-budding, tying up, removal of internodes and green harvesting are carried out manually.

Oenology

Hand-picked and sorted on vines and sorting table. 100% destemming. Gravity-fed vatting and de-vatting. Traditional vinification in raw concrete vats. Vatting period 28-32 days with punching of the cap, pressing with a low-pressure vertical press. Aged 8 months in raw concrete vats. Racking, filtration and customized bottling.

Suggestions for accompaniment

Roast veal quasi with charred ribs - Saltimbocca alla Romana.

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