Grape: Gamay
Vineyard: 10 to 60 years old vines on clay-limestone soils, sustainable growing practices.
Making of: Harvested by hand, the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
Personality: Fruity and drinkable, to be enjoyed for its youthful red berry character, lightly chilled. Perfect with rillettes and rillons, simple BBQs and softer cheeses.
Vineyard: 10 to 60 years old vines on clay-limestone soils, sustainable growing practices.
Making of: Harvested by hand, the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
Personality: Fruity and drinkable, to be enjoyed for its youthful red berry character, lightly chilled. Perfect with rillettes and rillons, simple BBQs and softer cheeses.
