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Technique
Viticulture
20% of the harvested grapes were subject to botrytis. After harvest, the grapes were left in contact with their skin for 24 hours.
Oenology
Aged in french oak barrels for three years, with limited refilling after evaporation which permitted a gentle oxidation.
Suggestions for accompaniment
Bresse chicken with morel mushrooms and a light cream sauce - Saffron risotto with mature Parmesan and roasted hazelnuts - 24-month-aged Comté cheese served with walnuts and dried apricots
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