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Technique
Viticulture
Clay-limestone plateau bordering the Etang de Thau.
Oenology
100% de-stemming. Temperature-controlled pressing and fermentation. Aged for 3 to 4 months in stainless steel vats.
Suggestions for accompaniment
Tuna carpaccio with yuzu and soy • Tart with candied onions and anchovies.
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