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Technique
Viticulture
Surface area: 0.47 hectares. Terroir: sandy-clay. Age of the vines: 38 years. Density: 6,500 vines/hectare. Cultivation practices: natural grassing, sowing of cereals during the winter period, conversion to organic farming.
Oenology
Vatting of whole grapes, extraction by punching down. Malolactic fermentation in barrels, 5% whole grapes. Aged in barrels, 28% one wine, 44% two wines and 28% three wines. Ageing period: 12 to 14 months.
Suggestions for accompaniment
Bruschetta of marinated vegetables and grilled pancetta • Cannelonis.
Liquid geography
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