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Technique
Viticulture
Terroir of clay-limestone terraces in the commune of Beaumont-Monteux. Draining soil with detrital pebbles. 35 hl/ha. The vines are cultivated in Organic Agriculture certified by ECOCERT and since 2003 in Biodynamic Agriculture certified by BYODIVIN. Disbudding, lifting, removal of the inter-core area and green harvesting are done manually.
Oenology
Harvesting and manual sorting (on vines and sorting table). Vatting and de-vatting by gravity. Traditional vinification in raw concrete vats. Vatting time of 28-30 days with punching down, pressing at low pressure. Aged for 12 months on lees in barrels of 3 - 4 wines.
Suggestions for accompaniment
Leg of lamb 7 hours old - Farmhouse guinea fowl with rosemary in a casserole.
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