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Technique
Viticulture
This cuvée comes from the Sensine vineyard in Conthey, in the Valais.
Oenology
The harvest took place on 9 September and measured 87°Oe. Fermentation took place in stainless steel vats, with around 20% whole bunches. As the harvest was abundant, about 10% of the grapes were bled off after a few hours. The wine is racked almost a month later and then put into a 5th passage oak barrel for ageing. Cornalin press juice (from the adjoining vineyard) is added to complete the barrel. Malolactic fermentation takes place at the very beginning of the following spring. The wine is then taken out of the barrel and placed in a stainless steel vat in preparation for bottling. Bottling takes place on 1 September, without filtration.
Suggestions for accompaniment
Pork roast on the spit, black truffle omelette, guinea fowl with cherries.
Liquid geography
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