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Soils of silt and pebbles on a steep slope. Yield 13hl/ha. 1200 bottles produced. High vines aged between 10 and 20 years. Short double Guyot pruning to limit yields. No green harvesting.
Hand-picked from the end of October. Long and gentle pressing. Gravity draining followed by natural fermentation with indigenous yeasts in 400 l barrels. Aged for 6 months in wood and 12 months in stainless steel tanks. Clarification by racking. Refined for 12 months in bottles. No So2 added.
Suggestions for accompaniment
Smoked fish - Pan-fried foie gras - Scallop fricassee.
The wines of
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