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Planting density: 10,000 vines/hectare. Average age of the vines in 2011: 21 years. Soil type: clay and sandy-clay on a limestone base. Organic production not claimed. Gross yields before any selection: 30 hl/ha.
Manual harvesting. Vatting in stainless steel truncated-cone vats for 25 days. All the vats are vinified in round grapes. Malolactic fermentation in barrels for 50%. Aged in barrels, 20% new and the rest in one-wine barrels. Duration: 12/14 months.
Suggestions for accompaniment
Oven-baked rib of beef - Grilled entrecote on vine shoots - Matured farmhouse St Nectaire cheese.
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