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Technique
Viticulture
This cuvée is made from organically grown grapes. The Cabernet Franc comes from a parcel located at the bottom of the slope of the Cerisaie hill. The soil is made up of 30 to 40 cm of clay and rests on a tufa chalk bedrock. The Grolleau is located on a clayey-sandstone soil.
Oenology
The harvest is carried out manually in small crates. The Cabernet Franc is destemmed, the Grolleau is 50% whole bunch. Fermentation (indigenous yeasts) and maceration are prolonged over 10 days in infusion (micro-removal to moisten the cap). The wine is aged in vats until spring 2012.
Suggestions for accompaniment
Tuna steak snack - Quasi of veal, gratin of chard - Charcuterie.
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