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Organic wine. Terroir of fine clay (lower part of the plot) and limestone/lava (upper part). East/South-East exposure, very ventilated. Ploughing resumed in 2015 after 10 years of grassing. Age of the vines: 30-35 years. Surface area: 1 ha. Yield: 37 hl/ha.
Pneumatic pressing of the entire harvest. Natural yeast. Alcoholic fermentation (11 months) and malolactic fermentation in barrels (50% new). Light fining and filtration on pure cellulose plate.
Suggestions for accompaniment
Frogs' legs in pastry with watercress - Grilled pike-perch with lemon butter - Goat cheese.
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