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Technique
Viticulture
Pierre André is the name of the founder of the estate, who was one of the precursors of organic farming in the appellation. Most of the vineyard is divided into 3 main areas: Les Bedines, La Gardiole and L'Etang. Massal selections, integral soil cultivation, AB and biodynamic treatments, very low yields.
Oenology
Only 1200 bottles are produced. After pressing, fermentation is carried out at a controlled temperature (19 to 20O). Malolactic fermentation is blocked in order to preserve extra freshness. The wine undergoes a short maturation of about eight months in concrete vats and oak barrels (no new wood), then it is fined with bentonite without filtration before bottling.
Suggestions for accompaniment
Octopus salad with citrus fruits - Fresh or very lightly ripened sheep's cheese.
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