"75% Gamay, from 40-year-old vines grown in the Morgon region of Beaujolais, and 25% Poulsard and Savagnin from the Jura. Fermented in a tronconic wooden vat, semi-carbonic macération at 12/14° (This involves whole bunches, partially crushed) with natural yeasts – no punchdowns or pumpovers – not filtered and nothing added."
Importer Notes