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Technique
Viticulture
The 2012 vintage was marked by a good start to the harvest, which was favourable to the early grape varieties. Then the weather changed and humidity arrived. Fortunately, this episode was short-lived and the weather returned. This had the effect of concentrating the clusters that were curdled and attacked by noble rot. Thus, on 26 October, 165 kg of 100% botrytised grapes were harvested (they had been left on the vines during the dry wine harvest on 5 October 2012).
Oenology
The must is 225°Oe and ferments partly in a small new oak barrel of 54 litres and partly in glass. This prodigiously sweet, fruity, intense and acidic juice must be balanced and matured for almost 8 years. The wine will be bottled at the end of August 2020, without filtration.
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Real wine for conversation or meditation that stands on its own.
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