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Surface area: 0.57 hectares. Terroir: plateau and clay-limestone slope. Age of the vines: 35 years. Density: 6,500 vines/hectare. Cultivation practices: natural grassing, sowing of cereals during the winter period, conversion to organic farming.
Whole grain vatting, extraction by punching down, malolactic fermentation in barrels. Aged in barrels, 40% new, 40% one wine and 20% two wines. Ageing period: 12 to 14 months.
Suggestions for accompaniment
Thin boletus tart - Monkfish in red wine - Medallions of venison - Rack of lamb.
The wines of
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