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Age of the vines: 110 years and more. Terroir: Gneiss and pebbles, plots on the northern slope at an altitude of 350 m. Yield: 0.35 L per vine.
Pre-fermentation maceration, indigenous yeast fermentation, short vatting. Aged for 24 months in 10 hl stainless steel vats. First vintage in 2006.
Suggestions for accompaniment
Beef tartare, rocket and parmesan - Baked chicken.
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