Description
Grape variety: 100% Gamay
Soil: clay-limestone plateau
Grape Harvest: Hand-Picked
Yield: 45 hl/ha
Wine Production :
The grapes are harvested in perforated crates, which keep the clusters intact until they enter the press, thereby preventing any oxidation. A slow, pneumatic pressing process allows us to select the “heart of the press”—that is, the highest-quality juices.
The wine is then subjected to low-temperature settling to remove coarse particles that could contribute to heavier aromas. Next comes the crucial stage of alcoholic fermentation, followed by malolactic fermentation. Maintaining these temperatures allows the yeasts to work very slowly, at the limit of their capacity, and this is how they develop the maximum amount of aromas: the alchemy takes place, and the base wine is created. This base wine is then bottled and a “tirage liqueur” is added to allow the formation of bubbles. Once this aging process is complete, the bottles are disgorged—that is, the lees are removed. The volume removed is replaced with a “dosing wine,” which contributes the residual sweetness you’ll notice when tasting the wine.
