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Cuvée from the terroir "Les Petits Crais", classified as a village. Area cultivated by the estate: 0.4 ha in 2 parcels of 35 and 45 years old. Eastern exposure, at the bottom of the slopes. Red clay-limestone soil with limestone pebbles, quite deep. Very singular subsoil composed of Lias marl (very rare on the Côte). Conversion to organic farming in 2008. Spontaneous grassing allowed in the inter-row, mechanical weeding under the row. Cordon de Royat pruning, severe disbudding, green harvesting and manual leaf removal. No fertiliser for 5 years, organic compost.
Hand-picked in small 15 kg crates, sorting of the harvest in the vat room on 2 tables, 40% destemming, cold pre-fermentation maceration for 6 days, temperature control during the entire vatting period (+/- 24 days), punching down during fermentation, then pumping over, gentle pressing and separation of free-run juice from press juice. Maturation 50% in 1/2 muids of 600 litres (50% new wood) and 50% in rooms (228 litres, 33% new wood), for 12 months, then 5 months in 1/2 muids of 4 to 5 wines. The wine is put into barrels without fining, after light filtration, according to the lunar influences.
Suggestions for accompaniment
Quasi de veau en cocotte aux oignons nouveaux - Gigot d'agneau - Ris de veau aux asperges et morilles - Fromages.
The wines of
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