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Technique
Viticulture
Natural grass cover and organic and biodynamic farming - Biodyvin label and Ecocert certification
Oenology
Hand-picked in small crates, sorting table for the harvest before transfer to vats via conveyor belt. Fermentation in stainless steel vats at a temperature of 16 to 22 degrees in order to extract maximum aromas and richness. Fermentation ends at a temperature of 24 degrees. Vatting for 8 to 10 days, ageing in stainless steel vats and wooden vats on fine lees without sulphur for 3-4 months in order to preserve the wine's freshness.
Suggestions for accompaniment
Roast quail - Rognonnade of saddle of rabbit - Duck parmentier with spices.
Liquid geography
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