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Technique
Oenology
The grapes are harvested by hand, with an initial sorting in the vineyard. Once destemmed, they ferment in open concrete vats with indigenous yeasts. It is aged for 14 months in casks and 7 months in vats. It is bottled after very delicate filtering.
Suggestions for accompaniment
Lacquered pork ribs - Beef tartar - Lamb shoulder confit.
Liquid geography
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