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100% Trousseau.
These vines, aged around 30 years, are primarily rooted in gravelly clay-limestone and marl soils. Harvesting is selectively carried out between the end of August and the start of September. The whole clusters are then macerated for a period of four weeks in stainless steel tanks. This is followed by a spontaneous fermentation process that spans another four weeks, all the while maintaining temperature control. Before making its way to consumers, the wine is aged for an additional five months.