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The vines that produce this wine are located on the alluvial cone of Chamoson, which is made up of sand and gravel of varying degrees of clay, often silty. The vineyard is in organic conversion (biosuisse).
Destemmed harvest, maceration and alcoholic fermentation over 21 days with 2 punchings of the cap per day. Aged in concrete tanks.
Suggestions for accompaniment
Poultry skewers - Vol au vent à l'ancienne - Monkfish with red wine.
The wines of
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