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Technique
Viticulture
The vines were planted on a surface area of 0.77 hectares. It is located on the southern side of the appellation, on very chalky soil. It is planted in a deep valley, which is very cold in winter and hot in summer. The yield is around 35-40hl/hectare.
Oenology
The estate always harvests late, by hand, in 25kg crates. The grapes are destemmed, not crushed and vatted by gravity. Pre-fermentation maceration lasts 3 to 4 days. Fermentation is gentle and long, using indigenous yeasts. The grapes are punched down moderately and vatting lasts 20 to 25 days. The wine is aged in cold cellars, in 30 to 50% new barrels. Malolactic fermentation takes place later, so the wines are often bottled after 18/20 months, with racking one month before bottling, without fining or filtration.
Suggestions for accompaniment
Kidney with mustard - Galantine of game - Rabbit with prunes.
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