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A cross section of the Corton hill reveals a classic geological picture. At altitudes of between 200 and 300 metres, the soil is reddish brown with flint and limestone debris (known as “chaillots”) mixed in, and is rich in potassium and phosphoric acid. The vines face due east. Wines from the Northern end are more tender and fruity while those from the Southern end are firmer and more complex. Pebbly soil favours supple, highly-bred wines, while clay and marl breeds firmness and complexity.
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