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All the vines are cultivated organically and the soil is fully tilled. The harvest is done by hand and in crates. Varambon is produced from the vines within the Clos, most of which were planted in the 1950s-60s at 8500-9000 vines/ha. The layer of clay and silt lies on a formation of limestone platelets. The underlying bedrock is Upper Bathonian.
Fermentation and maturation on the lees are carried out in recent casks and barrels, and bottling takes place just before the next harvest, after a light filtration.
Suggestions for accompaniment
Poultry in a salt crust - Sole with white butter - Couscous from the sea.
The wines of
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