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Technique
Viticulture
The harvest was carried out on 21 September with a sounding of 91°Oe.
Oenology
Vinification in stainless steel vats with one third whole bunches. Vatting time of about 2 weeks. The wine is then matured in a 3rd passage feuillette. Malolactic fermentation follows very quickly and the maturing process continues throughout the winter and ends at the end of July 2021. The wine is bottled on 27 August 2021 without filtration.
Suggestions for accompaniment
Pork cheeks in a stew, oven-baked guinea fowl with red fruit, pheasant with wild mushrooms.
Liquid geography
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