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Technique
Viticulture
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.
Oenology
The grape varieties are fermented separately at 26-28°C. Vatting time is three to five weeks, with micro-oxygenation under the marc during the maceration phase for the best vats. Aged in vats for 18 months with partial micro-oxygenation.
Suggestions for accompaniment
Delicatessen - Quails with grapes - Pistachio sausage.
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