Of a deep and bright ruby-red gleamy colour, on the nose simple but intense, fresh red fruits, but in mouth-feel framed with a lively structure, as expected of a young Gamay.
This wine was made following a carbonic maceration process of 5 to 6 days, preceded by a hot pre-fermentative maceration (of 50° to 60° during some 12 hours), then followed by a liquid phase at low temperature (after pressing) at the end of the alcoholic fermentation. This process allows for the ideal extraction of the aromatic potential of the grape variety, which characterises it.
The vinification, maturing and refining process as well as the bottling are fully and carefully performed by us.
Serving temperature: 12 – 14° °C
alc/ vol %:
Vat maturation: Yes
Best before: 5 to 6 years
Food-pairing: Cold meats, grilled food, fish.