Grape variety: 100% Gamay

Terroir: Alluvial clay and limestone

Vintage: Mechanical

Winemaking: The harvested fruit is macerated several hours to extract the colour and fruit. The juice is put into vats for the alcoholic fermentation. This is followed by the malolactic fermentation during which the juice is heated to preserve the organolepties properties. Once this fermentation has finished the wine is racked and filtered.

Production: 1 500 bottles

Tasting: A perfect match for all types of dishes : fish, white and red meats, starters, main courses, cheese or desserts.

Food and wine pairing: A soft red robe. The bouquet has hints of red berries which continue in the mouth. Serve at 12° C.

Guard: Best enjoued between 2 years of ageing.