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Le Grand Pas is made mainly from a plot of Grenache called "le Caillou". The vineyard is planted on terraces surrounded by low dry stone walls called "clapas", nestled at an altitude of 350 metres at the foot of the Larzac plateau. The soil is made up of limestone scree and is cultivated as naturally as possible without chemicals.
Total destemming. Vatting time of 30 days. Traditional vinification: punching down and pumping over. Alcoholic fermentation in 50 hl wooden vats with indigenous yeasts. Malolactic fermentation in wood. Aged for 1 year in barrels and vats.
Suggestions for accompaniment
A fricassee with porcini mushrooms and pata negra, a veal chop with parmesan or a lamb tagine with honey and dates.
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