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Three hundred year old pear trees, 20 metres high, organically grown since their birth. Granite soil in Charchigné in southern Normandy. Eric took over the farm in 1992 after a brilliant career as a sommelier in the famous three-starred Parisian restaurant L'Arpège (Alain Passard).
Low yields 25 hl/ha. Fermentation in vats. Natural bubbling, bottled with more or less residual sugar.
Suggestions for accompaniment
Drink it as an aperitif, but it will also go well with goat's cheese and dark bitter chocolate.
The wines of
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