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The soil consists of a large gravelly hillock on the surface, followed by a clayey-gravelly soil, before reaching the limestone bedrock at greater depth. The wine is made from a selection of hundred-year-old vines. Hand-picked with a tight selection on the vine: strict selection of grapes affected by more than 90% noble rot.
Pressing in the old fashioned way on a wooden press dating from 1903. Alcoholic fermentation in high quality French oak barrels, then aged for 18 months. Bottled with light filtration.
Suggestions for accompaniment
To be drunk on its own, with blue cheese (Roquefort, Stilton), or with an orange and chocolate tart.
The wines of
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