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Location: Dampierre sur Loire - 70 ares of old vines planted in 1904 facing the Loire. Terroir: flinty scree and upper turonian limestone. Organic and biodynamic work - Biodyvin label and Ecocert certification
Hand-picked in crates, sorting table for the harvest before vatting by conveyor belt. Fermentation in conical Stoeckinger vats at a temperature of 16 to 22° in order to extract the maximum of aromas and fat; end of fermentation at a temperature of 24°. Vatting time of 10 to 15 days.
Suggestions for accompaniment
An ideal companion for red meat or, after a few years, game birds.
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