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Technique
Viticulture
One vine of about 60 years old, close to the village, on a rather steep slope; and another of 140 years old, planted on Viala rootstock, on a gentle slope and situated slightly higher up. Mostly south-facing with variations to the east and west. Biodynamic cultivation, integral soil work, all work is done by hand, including weeding and digging. Goblet cultivation on stakes, yields never exceed 35 hl/ha for densities between 10'000 and 14'000 vines/ha.
Oenology
Vinification in whole bunches. Semi-carbonic fermentation called "Beaujolais" in truncated wooden vats. No chaptalisation, except in exceptional cases. Long maceration of at least three weeks. Aged for at least 18 months in stainless steel vats. Bottling by hand.
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