Description
100% Gamay from 60 year old vines planted at 100 meters elevation to soils of clay and limestone. Yield is 50 hl/ha. Hand harvested. Whole cluster, semi-carbonic maceration for 7 days. Fermentation with natural yeasts. On fine lees for a few months after malolactic. 4 months aging in cement tanks. Wine is neither filtered or fined. 2g/hl of SO2 added just before bottling.
This Beaujolais has bright acidity, crunchy red fruit, and just a hint of refreshing greenness.