Grape variety: Gamay noir à jus blanc.
Origin: Les Charmes named vineyard (climat)..
Soil: Crumbly decomposed rock that is mainly made up pf iron oxide and manganese-rich pyritic schist.
Tending: Spur goblet pruning with 3 to 5 spurs, each with 2 eyes. The soil is removed from around the trunk in autumn, shallow-ploughed or tilled in winter and scraped in the spring.
Vinification : After manual harvesting and careful sorting of the whole bunches, they are vinified traditionally. Temperature is controlled, the cap is held below the top of the juice using a grid during fermentation. Carbonic maceration lasts 8 to 10 days.
Maturing: As soon as alcoholic fermentation starts, the must is transferred to oak barrels for alcoholic, then malo-lactic, fermentation. Matured in oak barrels for 6 to 8 months and then clarified in the old-style way.
Characteristics: full and fleshy with dense and powerful tannins, concentrated aromas and flavours, oaked and beautifully mellow.
Cellaring: The way it is crafted means that it is destined to be enjoyed after 5 years’ cellaring, or more.
Food and wine matches: Serve at room temperature (16° to 18°C – 61 to 65°F) or decant an hour before serving, with meat in wine sauce, game and regional cheeses.
References : Hachette wine guide, Paris and Mâcon competitions.
