Grapes
100% gamay
Vines planted in 1973
Terroir
Schist and clay soil
Yields
15 hectolitres / hectare
Harvest
Manual harvest on September 23rd, 2021
Winemaking
Pressing on vertical press with 15 days maceration in whole bunches
Using gravity for all removing
Foaming and aging on natural lees for 18 months
Disgorging on Marsch 6th, 2023
Tasting
Deep color, light bubbles, red wine with aromas of raspberries, strawberries.
Pairing
10-11°C, it goes well with chocolate, fresh fruits, fresh goat cheese, hors d’oeuvre.
A deposit due to the lack of filtration may appear.
Analyses
Alcohol : 12,8 % vol, glucose/fructose : undetected, total acidity : 3,78 g(H2SO4)/L, pH : 3,34, Total sulfur dioxyde (method F.Paul) : undetected, overpressure at 20°C : 3,2 bar