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