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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
Aperitif - Exotic cuisine - Goat's cheese - Light pear frangipane tart.
The wines of
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