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Located in the commune of Cevins, the Domaine was created in 1999 on a hillside that was cultivated a few decades ago but has since been completely taken over by the forest. Once the forest was cleared, the vines were planted and cultivated from the beginning according to biodynamic methods. The hillside of Cevins is made up of a glacial lock facing south, with low dry stone walls. Goblet on stilts. Average yield: 25 hl/ha.
Vinification in whole bunches. Barrel ageing: 2 to 3 wines. Native yeast. Aged for 12 months.
Suggestions for accompaniment
Pithivier of duck with foie gras Eric Briffard style - Entrecote of venison - Perdreau or roast pheasant.
The wines of
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