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The vineyard is located on a plateau corresponding to the middle terrace of the Tarn. The terroir is made up of very fine gravel soils. Certified organic farming.
The must ferments in oak barrels for one to two months. Fermentation is stopped by cold and filtration to avoid the use of massive doses of sulphur. The resulting wine retains about 145 g/l of residual sugar tempered by a nice acidity. Aged in oak and acacia barrels (15% new) for 10 months.
Suggestions for accompaniment
Apple tart - Slices of French toast with apricot marmalade
The wines of
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