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Technique
Viticulture
Château de Plaisance uses Guillot-Poussard pruning to maintain the circulation of sap, control the load and avoid overcrowding. They carefully manage disbudding and leaf removal according to need. As far as the soil is concerned, they keep tillage between the rows to a minimum to encourage biodiversity, and use grass cover and natural mulching to protect the soil. Schist, phtanite and spilite soils.
Oenology
Hand-picked in crates. 100% de-stemmed. Native yeasts. Short maceration: around 3 weeks. 11 months maturing in concrete vats.
Suggestions for accompaniment
Grilled duck breast with black fruit sauce - Aubergines confit with spices and tahini - Tomme de brebis des Pyrénées (Pyrenean ewe's cheese)
Liquid geography
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