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Technique
Viticulture
Kimmeridgian Jurassic limestone and marl, slightly ferruginous, cool, sunny climate in southern Champagne, average altitude 250 m. Precision viticulture, extensive prophylaxis, tillage, grassing or inter-row sowing, organic compost, no weedkillers, no insecticides, HVE and VDC certification since 2015. Development of biodiversity by planting orchards, truffle oaks, melliferous fallow land, late mowing of grassed areas (pollination), restoration of vernacular heritage (cadoles).
Oenology
Harvested exclusively by hand and progressively according to the ripeness of the grapes. Sorting in the vineyard. Immediate transfer to openwork crates. Manual sorting on conveyor belt, gravity-fed vatting of whole grapes, crushing of 1/5 of the volume, 4-day semi-carbonic maceration, daily pumping over, run-off and end of alcoholic fermentation 80% in vats and 20% in second-hand Burgundy barrels. Natural malolactic fermentation, light sulphiting. Aged 80% in vats and 20% in barrels for 10 months, then 2 years in bottle to allow the wine's complexity to develop.
Suggestions for accompaniment
Serve at 12°C, leave to open in the glass for 5 minutes. Pair with andouillette de Troyes, tournedos Rossini, game birds or simply a good pâté en croûte.
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