Grape variety: Gamay noir à jus blanc
Origin: a vineyard called Les Burdulines.
Soil: Crumbly pink granitic arenite that we call gore, infiltrated, here and there, with seams of manganese.
Tending: the vines are 80 years old, pruning is goblet style and we do a lot of work ‘in the green’ (budding, trellising, trimming and green harvesting to thin the bunches of grapes) throughout the year.
Vinification : the vines are 80 years old, pruning is goblet style and we do a lot of work ‘in the green’ (budding, trellising, trimming and green harvesting to thin the bunches of grapes) throughout the year.
Alcoholic fermentation takes place during this period, as naturally as possible, set off by indigenous yeasts.
The cap is punched down daily.
Maturing:
In French oak barrels after light racking; this is where malo-lactic fermentation takes place, set off by indigenous bacteria. 12 months’ maturing on fine lees. Light, natural filtration before bottling.
Characteristics: intense garnet red robe, notes of small tart red fruit. The mouthfeel is opulent and complex.
Cellaring: 5 to 15 years.
Food and wine matches: marinated meats, furred game served with cranberry sauce, hare or wild boar terrine.
