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Technique
Viticulture
Commune of Fully, terroir of Les Perches: gneiss with moraines and loess. At the foot of these vines, there is a 10-metre-high block of gneiss, a witness to the Aiguilles Rouges crystalline massif.
Oenology
Manual harvesting in successive passes on the same vines in order to pick the grapes at optimum maturity, qualitative sorting on the vine. Vinification in vats, very gentle pressing, slow fermentation between 18°C and 22°C. Each sorting is fermented in a separate tank. The blending is done after the alcoholic fermentation. No malolactic fermentation. Aged in vats, on fine lees with work on them (oxygenation and stirring) for 6 months.
Suggestions for accompaniment
Sea bass tartar • Royale de cabillaud • Tomme de vache.
Liquid geography
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