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Technique
Viticulture
Marl-rich clay-limestone bordering the Etang de Thau.
Oenology
100% de-stemming - Skin contact maceration for 3 to 5 days in stainless steel vats, pressing and temperature-controlled vinification. Aged in barrels for 5 months.
Suggestions for accompaniment
Tuna carpaccio with yuzu and soy • Onion and anchovy tart.
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