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It is in Chavanay, at the northern limit of the appellation, that the estate cultivates its Saint Joseph from 4 to 30 year old vines on granitic soil.
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 and progressive fermentation, pneumatic pressing at low pressure 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.
The wines of
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