Grape variety: Gamay noir à jus blanc.
Origine : 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: ln stainless steel and cement vats. Clarification and filtering is carried out using the most natural and traditional procedures possible.
Characteristics: A warm structure with red fruit aromas and flavours. Delightful as a whole, with personality.
Cellaring: The way it was 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 cheese.
References: Hachette wine guide, Paris and Mâcon competitions, Revue des Vins de France.
