100% Gamay from untrellised vines between 40 and over 110 years old with steep southern exposure in pink, red granite, quartz soils, the subsoil is manganese rich. Vines are planted at 300 meters elevation. Yield is 40hl/ha. Hand harvested. Whole cluster maceration for 20 days. 12-14 day fermentation in concrete vats using indigenous yeasts. Spends a few months on lees after malolactic. Aged 8 months in neutral oak barrels. Light filtration before bottling, no fining. 2g/hl of SO2 added just before bottling.
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