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Vines planted at an altitude of 500 metres, 8 km from the sea, 95% Burgundy clone, 5% Swiss Wadenswill clone, 20 year old plants, sandy soil.
After manual harvesting, the grapes are macerated at low temperature and then pumped over at a temperature limited to 25°. They are vatted with 60% whole bunches. The wine is then aged for 11 months on the lees in French oak barrels of various origins with only 10% new wood. A single racking is carried out before bottling, which takes place without fining or filtration.
Suggestions for accompaniment
Lobster ravioli • Truffled Bresse poulard • Grilled duck breast.
The wines of
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