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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.
The grape varieties are fermented separately at 28°C. Vatting time is three to five weeks, with micro-oxygenation of the wine under the marc during the maceration phase for the best vats. Aged for one year in French oak barrels, 15% of which are new. The wine is tapped after blending. Bottling took place on 23 and 24 February 2017.
Suggestions for accompaniment
Country terrine - Leg of lamb - Braised beef - Roast pig's neck with spices.
The wines of
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