This comes from 100% Gamay Noir all hand-picked in October. The wine undergoes carbonic maceration with natural yeasts in an enamel tank, separated by parcel. Some pumping over might be used to stimulate activity. All wine is moved to Foudre to rest on lees. Finally the wine is bottled with little to no SO2.
Varietals: 100% Gamay Noir
*Native yeasts, unfiltered, minimal SO2