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Technique
Viticulture
Location: Dampierre sur Loire. Terroir: Upper Turonian clay-limestone. Very little soil, about 30 to 50 cm, and then we are directly on rock. Organic and biodynamic farming - Biodyvin label and Ecocert certification.
Oenology
Manual harvesting in small crates, sorting table for the harvest before transfer to vats via conveyor belt. Fermentation in Stoeckinger truncated cone vats at a temperature of 16 to 24 degrees in order to extract the maximum amount of aromas and richness; fermentation ends at a temperature of 24 degrees. Vatting for 10 to 18 days, 100% destemming.
Suggestions for accompaniment
This wine pairs perfectly with red meat tartare or game.
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