WINEMAKING
Gravity tanked, indigenous yeasts, without SO2, Carbonic maceration (whole bunches fermented in anaerobic) for 10 days, manual raking, old-fashioned pressing with vertical press.

AGING
50 % ovoid tank and 50 % 228 liters oak barrels (about 10 wines old) during nine months on fine lees. Bottled unfiltered with a very small addition of sulphits (<10mg/L de SO2 free, <10mg/L de SO2 total).

CHARACTER
Reshness and minerality, these Gamay wines on granite offer great drinkability.

ITS MISSION
A wine for every moment, made with passion and love. Authentic and fresh, this juice pairs well with your simplest meals.

Store at a temperature below 14°C.

Technical sheet