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2 hectares, located on a hillside overlooking Pommard. East/North-East exposure. Vines 50 years old. Brown soil, on hard limestone and Jurassic marl. Certified organic farming.
Manual harvesting. Grapes sorted, destemmed, not crushed. Pre-fermentation maceration, indigenous yeasts. Gentle and long fermentation in stainless steel tanks. Moderate punching of the cap, vatting time 18 to 25 days. Aged in cold cellar on lees in barrels, 30% new barrels (origin of the wood: Centre France and Vosges). Gravity racking one month before bottling. No filtration.
Suggestions for accompaniment
Kidney with mustard - Galantine of game - Rabbit with prunes.
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