Grapes: Gamay
Vineyard: 60 years old vines on blue schist, south exposure. Practicing organics
Making of: Grapes are hand-harvested and sorted, then spontaneously ferment as whole bunches in concrete tanks (traditional carbonic maceration). The juices are drained and then later assembled with the pressed must and aged in old neutral oak barrels, for 6 months. No fining or filtration, minimum sulfur at bottling.
Personality: spicy yet classy. This one definitely shows its noble terroir and old vines.
Vineyard: 60 years old vines on blue schist, south exposure. Practicing organics
Making of: Grapes are hand-harvested and sorted, then spontaneously ferment as whole bunches in concrete tanks (traditional carbonic maceration). The juices are drained and then later assembled with the pressed must and aged in old neutral oak barrels, for 6 months. No fining or filtration, minimum sulfur at bottling.
Personality: spicy yet classy. This one definitely shows its noble terroir and old vines.
