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Soils of limestone glacis, south/southwest exposure. Average yields around 20 hl/ha.
Hand harvested. De-stemming, fermentation in resin vats around 25°C, daily pumping over during the alcoholic fermentation, according to the tasting during the 5 weeks vatting period, malo at the end of the alcoholic fermentation. Aged for 13 months in 400 litre barrels.
Suggestions for accompaniment
Scarole, pine nuts and sultanas - Duck pie with spices - Roast guinea fowl.
The wines of
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