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Technique
Viticulture
In Chavanay, on the northern edge of the appellation, the estate grows its Saint Joseph from vines aged between 4 and 30 years on granite soil.
Oenology
100% de-stemming, cold maceration for 1 week, punching down and pumping over of the juice once a day for 3 to 4 weeks, long, gradual fermentation, low-pressure pneumatic pressing to avoid bursting the pips. Aged for 8 months in French oak barrels and demi-muids.
Suggestions for accompaniment
Salted lentils - minced lamb, split pea cream with cumin.
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