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Technique
Viticulture
Place called La Brune. Same organic philosophy as for all the vines of the estate.
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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