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Technique
Viticulture
The terroir consists of a broad gravelly hillock on the surface, followed by a clayey-gravelly soil, before reaching the limestone bedrock at greater depths. The wine is made from a selection of hundred-year-old vines. The grapes are harvested by hand in successive selections (up to 5) in order to select only the bunches affected by Botrytis cinerea.
Oenology
After settling the must, the juice is racked into French oak barrels, where alcoholic fermentation continues until it comes to a natural stop. The wine is then racked and mutated. At the end of the vinification process, it is transferred back to French oak barrels for 12 months of ageing. It is then bottled to exacting specifications, and aged in the cellars for a minimum of 1 year before being marketed.
Suggestions for accompaniment
Drink it on its own, with blue-veined pastry (such as Roquefort or Stilton), or with an orange and chocolate tart.
Liquid geography
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