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Technique
Viticulture
Terroir : Clisson granite. Age of vines: 50 years. Planting density: +/- 7000 vines/ha. Gobelet pruning. Cultivation Ploughed soils, no chemical inputs.
Oenology
For the vinification, the estate uses a pneumatic press, and controls the fermentation temperatures. The musts are then aged for 4 years in underground tanks, without any racking. The autolysis of the yeasts is therefore done very gradually, as the wine becomes more complex. It is finally bottled without fining or filtration, and can then proudly bear the mention of its Cru.
Suggestions for accompaniment
Fish terrine - Cod fillet with wild fennel - Cheese.
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