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Technique
Viticulture
Limestone soil, south/south-west exposure.
Oenology
Hand-picked grapes. Destemming, one third fermented in barrels and the rest in resin vats at around 15°C. Maturation for 6 months on lees.
Suggestions for accompaniment
Scallops au gratin - Grilled prawns with citrus coulis - Crispy ravioli with Pélardon cheese and tomato confit.
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