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Average age of the vines: 30 to 60 years. Terroir: gneiss and granite pebbles, plots on the south side, altitude 350 m. Yield: 0.6 litres per vine.
Pre-fermentation maceration, indigenous yeast fermentation, short vatting. Aged for 24 months in 10 hl stainless steel tanks. First vintage in 2011.
Suggestions for accompaniment
Beef tartare, rocket and parmesan shavings - Baked chicken with fresh sage.
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