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Area 3,1687 ha.
La Pierre (1969): 27,70 ares
La Virgaudine (1974): 61,91 ares – (2000): 15,13 ares
Tambourinette (1973): 32,69 ares – (2019): 39,71 ares
Les Brusseaux de Charrons (2007): 0,39 ares
Les Plants Sont Fleuris (1970): 1,0073 ha
Labour of the vine
Simple Guyot pruning.
Vinification and ageing
Distemming 100% – Cold vatting before fermentation.
From 10 to 15 days of fermentation with automatic check of temperature – daily hand-made punching of the cap.
Devatting with pneumatic pressing.
Maturation 75 % oak barrels of 8 months.
Only bottling of the batch at the property.
From 14° to 16°C to serve.
This wine pairs perfectly with deli meats, pies, poultry and grilled or roasted meat (except wild game). You can also enjoy it with soft-rind cheese.
Depending of vintage, leave it age from 2 to 4 years before consumption preferably.
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