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30 hectares of vines, 17 plots located between 330 and 400 m altitude, 11 grape varieties. Ecocert certified organic farming. Ploughing after the harvest and in spring. Natural grassing during the winter. Sheep manure according to vigour and need. Treatment with (very) low doses of copper, trace elements, nettle and horsetail manure, seaweed juice, sulphur.
Hand harvested, ugni blanc and carignan blanc directly pressed at 20°, chardonnay crushed and macerated in its own juice for 4 weeks with daily punching down. Aged in ovoid tanks. Malolactic fermentation done, aged on large lees without racking, without SO2.
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