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The Corton Mountain draws an exemplary geological section. Between 200 and 300 metres above sea level, the soils are reddish brown with a lot of siliceous stones, flinty limestone debris (“chaillots”), or loose, rich in potash and phosphoric acid.
Aroma of black and red berries with a whiff of cinnamon. Fruity flavours of prunes and orange peel. Good tannins and a well balanced acidity.
Food Pairing:
Beef, Veal, Camembert, Brie
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