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The harvest is carried out at night, in order to protect the grapes from the heat and to preserve all their aromas. The grapes are treated in the cold before pneumatic pressing. The wine is matured in vats on fine lees with regular stirring for 6 months.
Aromas of small white flowers intertwined with white flesh fruits, peach and apricot.
Food and wine pairing: Lobster bisque with rust on croutons, Risotto of green vegetables, Cooked pasta cheeses (Comté, Beaufort, Emmental,...)
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