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Technique
Viticulture
Certified organic cultivation, yields are on average 22Hl/Ha.
Oenology
Fermented and matured in barrels for one year, then in stoneware jars and stainless steel vats for 10 months.
Suggestions for accompaniment
Roasted turbot and fennel - Grilled lobster - Lobster roll with apples and lime.
Liquid geography
The wines of
Domain
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