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Technique
Viticulture
Location: in the commune of Chacé at a place called Les Poyeux. Terroir: chalky subsoil, an alliance of clay and sandy soils with a predominance of limestone. Average age of the vines: 35-45 years. Yield: 45 hl/ha. Organic and biodynamic work - Biodyvin label and Ecocert certification.
Oenology
Hand-picked in small boxes, sorted before vatting. 100% de-stemming. Fermentation in 60 hl truncated cone-shaped vats at a temperature of 15 to 22°C, preceded by a maceration of 2 to 5 days to allow the indigenous yeasts to start working. Infusion and pumping over every day for 5 minutes. Vatting for 15 to 20 days, followed by a one-year ageing period on fine lees in wooden vats of 60 hl and 12 hl oval. The Terres Chaudes are neither filtered nor fined before bottling.
Suggestions for accompaniment
An ideal companion for red meat or, after a few years, game birds.
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