Description
Grape: Gamay
Winemaking:
Picked and sorted by hand, and often de-stemmed, the grapes macerate slowly over the course of three or four weeks. Both pigeage and pumping take place during the fermentation period depending on the vintage characteristics.
Winemaking and bottling
The wines are aged for 10 months in concrete tank and in oak barrels, in our historic cellar. The oak used to make the barrels comes from the forests of Allier, Limousin and Nivernais
This wine will be a good companion to all sorts of dishes: meat, fish, cheese, vegetables etc …