A note from the winemaker: Comes from a forty year-old high-density vineyard. Fermentation is traditional, with 100% whole-clusters. The whole bunches are kept with the juice for six to eight days and then fermented and aged in a mix of stainless steel and cement vats until bottling in the spring. A bright and juicy Gamay!
1 in stock
Food Pairings: Roasted Duck, Goat Cheese, or Charcuterie.
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