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Cavesa
Cavesa

Moulin-à-Vent, Les Vérillats, Ch. du Moulin-à-Vent - 2018

RVF Green Guide: 93/100
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Technique

Viticulture

The vineyard is exposed to the east and benefits from a lot of sunshine. The most interesting part of the vineyard is located on the upper slope of the appellation. The soil is never more than 40 cm deep, made of poor, draining sand. This sloping terroir exposes the grapes to high water stress, producing notably concentrated and expressive wines. The vines have low yields and produce very small bunches.

Oenology

Maceration for fifteen to twenty days with a mix of whole grapes and destemmed grapes, the proportion varying from one vintage to another. The wine is aged for twelve to eighteen months depending on the vintage, in new barrels (10% maximum) and François Frères branded barrels of medium capacity (228 to 350 litres).

Suggestions for accompaniment

Filet mignon of pork in a crust - Coq au vin - Salmis of guinea fowl.

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