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Biodynamic cultivation, the soil is ploughed with the help of a horse. In the vineyard, Barbara Mesquida Mora uses native ground cover and also applies compost and biodynamic preparations. She also uses herbal infusions to stimulate the health of her vines.
Manual selection of the grapes. Cold pre-fermentation maceration and separate fermentation of the different grape varieties in stainless steel tanks. Malolactic fermentation in barrels. Aged in lightly toasted French barrels.
Suggestions for accompaniment
Pork tenderloin and roasted figs - Grilled beef rib - Old mimolette.
The wines of
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