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Technique
Viticulture
A blend of about ten "lieux-dits" around the village and in the neighbouring communes. Each terroir has been chosen for its intrinsic qualities but above all for their complementarity. Biodynamic practices, home-made compost, mineral treatments and plant macerations, ploughing, grassing, short pruning, disbudding, thinning out if necessary, manual harvesting, multiple and severe sorting.
Oenology
Total destemming, vatting time 18 to 26 days depending on the grape variety and terroir, gentle extraction by punching down and/or pumping over, temperature control, pneumatic press, reincorporation of the first presses if necessary. Aged for 24 months in tuns. Only one bottling, without fining or filtration.
Suggestions for accompaniment
Lamb shoulder confit - Farmhouse pork palette - Beef cheek confit.
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