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Technique
Viticulture
Terroir of limestone with underlying schist. Selection of the best Pinot Noir from the estate.
Oenology
Cold pre-fermentation maceration for 5-6 days without SO2 followed by a fermentation and vatting for about 10 days at a maximum temperature of 28-30°C. Aged in oak barrels (40% new wood) on the lees for 12-14 months, then bottled at around 15 months. Slight filtration but no fining.
Suggestions for accompaniment
Simmenthal veal chop in a casserole - Roast farmhouse poultry.
Liquid geography
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