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Technique
Viticulture
The vineyard covers around fifteen hectares of terraces surrounded by dry stone walls known as ‘clapas’, nestled at an altitude of 350 metres at the foot of the Larzac plateau. The vines are grown as naturally as possible without chemicals on limestone scree soils that ensure good water management. The soils are worked thoroughly.
Oenology
Total destemming. Fermentation for 30 days. Alcoholic fermentation in 50 hl wooden vats with indigenous yeasts. Traditional vinification: punching down and pumping over. Malolactic fermentation in wood. Aged for ten months, half in barrels and half in truncated wooden vats.
Suggestions for accompaniment
Shoulder of lamb with olives - pissaladière - vegetable tian with chorizo.
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