Grape variety: Gamay noir à jus blanc.
Origine : A plot called “Les Garants”.
Couleur : Red.
Soil: Pink granite withe big crystals, southwest facing.
Tending: The vines are 65 years old; pruning is goblet style; we use a number of tending techniques that include budding, tying-up, trimming and ‘green’ harvesting or bunch thinning, throughout the year.
Vinification: After manual picking and sorting on the vine and on arrival at the chai, de-stalking and maceration for 10 to 12 days, pneumatic pressing.
Maturing: ln French oak barrels after light racking. This is where indigenous bacteria set off malolactic fermentation. Maturing lasts 6 months on fine lees. Light filtering before bottling.
Characteristics: Deep carmine hued robe with purple-blue tints; the nose is expressive, going from floral to red fruit. The palate highlights the fruity notes with great depth, ending on riper fruit.
Cellaring: This wine may be enjoyed very young, but also after cellaring of 3 to 8 years.
Food and wine matches: Duck terrine, quail with grapes, veal with mushrooms, rib steak.
Serve at 13°C (55°F).
References: Revue Des Vins De France, Hachette wine guide, Paris and Mâcon competitions.