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Technique
Viticulture
Marly-clay and stony red clay soils. The estate has been using integrated vineyard management since 1999 and is currently run according to the principles of organic and bio-dynamic farming.
Oenology
Direct pressing, stirring of the lees, fermentation in vats and demi-muids, indigenous yeasts and low sulphiting. Aged 80% in vats on fine lees, 20% in French oak muids.
Suggestions for accompaniment
Pissaladière - Seared red tuna and aubergine caviar - Poultry couscous - Cheese.
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