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After manual harvesting, the grapes are macerated at low temperature for three days, then pumped over at a temperature limited to 25°. They are vatted in whole bunches. The wine is then aged for 11 months on the lees in French oak barrels of various origins with only 20% new wood. A single racking is carried out before bottling, which takes place without fining or filtration.
Suggestions for accompaniment
Salmis of guinea fowl - Poached Bresse poulard - Oven-roasted veal loin.
The wines of
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