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Technique
Viticulture
This Pinot comes from an ungrafted vine from a Pommard clone. It is located 10 km from the sea, on the edge of an isolated valley, surrounded by redwoods and bordered by the River Albion, which provides an exceptional temperate climate.
Oenology
After manual harvesting, the grapes are macerated at low temperature for three days, then pumped over at a temperature limited to 25°. They are vatted in whole bunches. The wine is then aged for 11 months on the lees in French oak barrels of various origins with only 20% new wood. A single racking is carried out before bottling, which takes place without fining or filtration.
Suggestions for accompaniment
Salmis of guinea fowl - Poached Bresse poulard - Oven-roasted veal loin.
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