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Technique
Viticulture
Superficial clay-limestone terroir (60cm thick) on deep grey Lias marl facing south-west, steep slope (20%). Altitude 450 m. Age of vines: around 45 years.
Oenology
Harvested by hand, partial destemming (50%), static cold settling (10°C) for 12 to 24 hours, alcoholic fermentation in barrels (350L to 600L of 2 to 3 wines), matured on lees for 12 months.
Suggestions for accompaniment
Asparagus with hollandaise sauce - Arctic char cooked on the skin - Fresh or semi-dried goat's cheese.
Liquid geography
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