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Technique
Viticulture
The grapes were harvested on 5 October with healthy grapes (very little curd) and a sounding of 99°Oe.
Oenology
Pressing is done manually with a vertical press. The must, which is only lightly settled, is fermented in a new barrel as well as in a third-pass barrel. The alcoholic fermentation is completed at the beginning of the following autumn. Malolactic fermentation took place in the meantime and the wine was aged in wood until the end of July 2021 (almost 22 months). The two barrels are massed in a stainless steel tank for a few more weeks, then bottled without filtration on September 2, 2021.
Suggestions for accompaniment
Carpaccio of fillet of perch, soufflé with old Etivaz, poularde in jelly.
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