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Technique
Viticulture
This cuvée comes from the Sensine vineyard in Conthey, in the Valais.
Oenology
The grapes were harvested on 19 September with healthy grapes (very little curd) and a sounding of 96°Oe. The grapes are pressed by hand in a vertical press. The must, with little settling, is fermented in a new barrel and a 3rd passage barrel. Alcoholic fermentation is completed during the following summer. Malolactic fermentation took place in the meantime and the wine was aged in wood until the end of July 2022 (almost 22 months of ageing). The 2 barrels are massed in a stainless steel vat for a few more weeks, before bottling without filtration on 8 August 2022.
Suggestions for accompaniment
Carpaccio of fillet of perch, soufflé with old Etivaz, poularde in jelly.
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