100 % Gamay

Vines on slopes, on a granitic soil of volcanic rocks and gohr in depth. 

Manual harvesting.
The vinification is done in concrete vats by carbonic maceration with punching down and toasting to bring the grapes down to the surface and help the fermentation.
Long vatting time in traditional concrete vats, followed by a maximum of six months in the old foudre and barrique.

Purple to dark ruby color. Fruity aroma of the soil, rounded palate with soft tannins, rich matter and a very good concentration. 

Grilled meats and stews. It is also excellent with Asian and Indian cuisine.