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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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