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Technique
Viticulture
Vineyard aged just over 30 years, planted on gravel.
Oenology
Upon arrival at the winery, the grapes are sorted, destemmed and cold macerated for approximately 10 days, followed by fermentation in vats for 20 days. No punching down, only rack and return. Maturation in oak barrels with 30% new wood.
Suggestions for accompaniment
Bresse poultry, marbled cooking juices • Pigeon casserole • Roast partridge.
Liquid geography
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