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Technique
Viticulture
Location: Dampierre sur Loire. Terroir: clay-limestone known as Turonian Superior. Very little soil, about 30 to 50 cm and then we are directly on the rock. Organic and biodynamic work - Biodyvin label and Ecocert certification
Oenology
Hand-picked in crates, sorting table for the harvest before vatting by conveyor belt. Fermentation in Stoeckinger truncated cone vats at a temperature of 16 to 24 degrees in order to extract the maximum of aromas and fatness; end of fermentation at a temperature of 24 degrees. Vatting period of 10 to 18 days, 100% destemming.
Suggestions for accompaniment
This wine is perfect with red meat tartar or game.
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