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Technique
Viticulture
This 18 year old vineyard is grassed and mechanically worked under the vines. Like the rest of the estate, it is cultivated organically. Certification with the 2017 vintage. First steps in biodynamics in 2018, conversion to Biodyvin in 2020. Systematic disbudding in spring.
Oenology
The grapes are harvested by hand with a rigorous sorting of the bunches. The date is fixed after various analyses and tastings in order to have the best aromatic and phenolic maturity. The target yield is about 45 hl/ha. The whole grapes are pressed sequentially in order to extract the juice gently and to reduce the amount of lees. After static settling, fermentation - with indigenous yeasts since the 2019 vintage - takes place in truncated wooden tanks. Aged on lees for 10 to 11 months until the 2019 vintage, then 18 months in truncated wooden vats. The wine is chilled and filtered before bottling.
Suggestions for accompaniment
Oysters • Sea bass tartar with truffles • Grilled Saint-Pierre • Pike with beurre blanc.
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