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Technique
Viticulture
Royat cordon and goblet training systems.
Oenology
Average yield of 17 hl/ha. Hand-picked grapes in small crates. Vinification in barrels. Maturation under veil for 5 years. Bottled without sulphur.
Suggestions for accompaniment
Cheeses such as Comté, Laguiole, oysters, raw ham, anchovies...
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