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Technique
Viticulture
Vines from 15 to 100 years old. Slate, clay and granite soils. Altitude between 300 and 700 metres. Dominantly west-facing. Yields from 500 gr to 1.5 kg per vine. Pruning in cordon de Royat and gobelets.
Oenology
Hand-picked in 10 kg crates, de-stemmed, cold pre-fermentation, fermentation in demi-muids and truncated cone vats, pumping over and manual devatting. Malolactic fermentation in 300 litre barrels. Aged 13 months in non-new barrels, then 16 months in bottles.
Suggestions for accompaniment
Herb crusted lamb fillet - Minced meatballs with tomato.
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