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Clay and silt soil. Yield limitation by disbudding and green harvesting. Manual leaf removal to promote ripening and the health of the grapes.
Hand-picked and sorted. Skin contact maceration at low temperature for 12 hours. Fermentation in vats and maturation on lees with stirring until Christmas. Fining, filtration and bottling in March.
Suggestions for accompaniment
Aperitif • Monkfish with curry • White poultry with satay.
The wines of
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