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Technique
Viticulture
Soils of very weathered granite, foothills and ancient alluvium. The vines are mostly 80 to 100 years old and are traditionally trained in low gobelet. The soil is ploughed 3 to 4 times without herbicides.
Oenology
Manual harvesting in small 35 kilo boxes. Sorting on a vibrating table. Whole bunch vinification for 12 to 15 days before pressing. De-stemming possible depending on the vintage. Aged in vats for 10 months on fine lees with micro-oxygenation. Blending before bottling.
Suggestions for accompaniment
Pork tenderloin in a crust - Coq au vin - Atriaux.
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