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Technique
Oenology
Extensive sorting in the vineyard, grapes put into vats with more or less whole bunches, pre-fermentation maceration at moderate temperature, fermentation with indigenous yeasts, ageing in Burgundy barrels, massing of the wines before bottling to stabilise them, then bottling without filtration or fining.
Suggestions for accompaniment
Braised veal aiguillette - Niçoise-style stuffed vegetables - Saddle of rabbit with wild thyme - Veal sweetbreads.
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