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Pre-fermentation extended skin maceration followed by a very long primary fermentation in oak has led to a wine with great depth and rich body. It is more than an everyday wine, it's a wine to pair with a meal. Perfect with cheese, chicken and roasted veal.
The vintage 2016 is available since June 2019.
Please open it for several hours before enjoying it.
| Country | France |
| Alcohol Content | 12-13,5 Vol % |
| Grape Varieties | At least 82% Grenache blanc, 15-20% Clairette |
| Appellation | South Rhone - AOP/AOC Ventoux |
| Fermentation | Pressed after 12-24 hours of skin contact |
| Average age of vines | Vines age 30 – 70 years |
| Finishing | 24 months maturing time in demi-muid; 9 months in tanks |
| Decanting? | Recommended |
| Drinking temperature | 10-12 degree |
| Cork | Natural cork |
| Contains sulphites | Yes |
| Vegan | Yes |
| spontaneous fermentation | Yes |
| Handpicking | Yes |
| Average Yield per ha | 25 hl/ha |
| Yearly production | 2.500 bottles |
| Type of soils | Argilaceous shell Limestone, quartz sand and marl from ancient Trias |
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