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Organic farming, 2010 is the first year of conversion. Terroir of clay-limestone scree slopes. Very short Guyot pruning, trellising on wire. Extensive green harvesting, disbudding and deletion of the inter-core area.
Hand harvested, gentle and long pressing with a pneumatic press. Light static settling, alcoholic fermentation using indigenous yeasts in temperature-controlled stainless steel vats. Aged on lees until bottling.
Suggestions for accompaniment
Grilled sea bass with salsify - Piccata of tuna, olives and anchovies - Gratin of shellfish
The wines of
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