Gamay loves the granite/siliceous soils of the vineyards in the hills to the north west of Lyon in eastern France. Grapes were hand picked deliberately early to maintain freshness. In the cellar, they are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvasion to maintain the up front, juicy fruit character.
Bouncy, crunchy Gamay, this is an irresistible fruit bomb packed with fresh, primary fruit aromas and the delicious soft red berry flavours of gorgeous Gamay at its best.
Try with charcuterie, grilled herby chicken kebabs, or sausages on the barbeque.