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Clayey gravelly limestone soil, south/southwest exposure.
Hand-picked, healthy grapes, transported in crates, de-stemmed. Fermentation in resin vats around 25°C, daily pumping over during the alcoholic fermentation, pumping over according to tasting during the 5 week vatting period, malo at the end of fermentation. Aged for 16 months in 400-litre barrels, then 10 months in bottles.
Suggestions for accompaniment
Shoulder of lamb confit - Palette of farmhouse pork - Beef cheek in wine.
The wines of
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