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Brown soils on coarse Quaternary alluvium or on marl-limestone bedrock. This wine is made with the young vines of the estate as well as grapes purchased from a 3 ha parcel under contract. The yields are around 45 hl/ha.
Fermentation and maturation in stainless steel tanks. Skin contact maceration for 24 hours for the Roussanne.
Suggestions for accompaniment
As an aperitif, fish terrine, marinated vegetable bruschetta and grilled pancetta.
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