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Technique
Viticulture
This wine corresponds to a type of Banyuls that was called Banyuls Nature in the last century. Harvested when overripe, it is never mutated and gives an idea of what Banyuls was like at the time. This cuvée is therefore claimed to be a Vin de France. Very low yields of about 20 hl/ha.
Oenology
Direct pressing followed by a slow fermentation in casks and several years of ageing (more than 15 years) under a veil of yeast (using a Solera-type method). Lot 07/18 for this arrival.
Suggestions for accompaniment
Marinated anchovies, Iberian ham, Comté cheese, old sheep's tomme, veal with almonds
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