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This vineyard is located on the north side of the appellation, quite close to the cemetery, on soils combining gravel and marl (alias). The vines are on average 20 years old.
On arrival from the cellar, the grapes are sorted and destemmed, followed by a cold maceration of about 10 days, followed by a 20-day fermentation-vatting. No punching of the cap, only delestage. Aged in oak barrels with 30% new wood.
Suggestions for accompaniment
A nice roasted poultry (guinea fowl, poularde) - Veal loin with chanterelles.
The wines of
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