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In the village of Aigle, Louis Bovard grows Chasselas on steep terraces with a southwestern exposure (800m) on gravelly limestone soils. Here the climate is cooler and more exposed than the more gentle sites in Lavaux, resulting in a crisper and more linear version of Chasselas. Grapes are hand-harvested, crushed, and undergo a short maceration. Fermented and aged for eight to ten months in foudre. The importer describes the property: "Domaine Louis Bovard is a ten-generation family estate located in the town of Cully on the north bank of Lac Léman. Pro...
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Composed of hand-harvested Pinot Noir (65%) and Gamay (35%) that grow on clay limestone and slate soils. Taking a minimum-intervention approach, this Dôle fermented and aged 9 months in stainless steel tank, clearly capturing a pure expression of place and varieties.
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