France, Auxerre
...Vinification Manual harvest. Partial destemming. Maceration for 28 to 35 days with temperature control (from 26° to 30°). Low-pressure pneumatic pressing (below 1 bar). Aging for 18 to 24 months in concrete tanks. Bottling done by us, in our cellars. Bottle aging for 6 months before commercialization. Food pairing Spicy dishes, red meats, roasted capon with chestnuts, royal-style hare stew, duck...

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