Grape variety: Gamay noir à jus blanc .
Origin:Near the Chapelle de La Madone.
Soil: Terroir set on slopes made up of lovely pink granite.
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; 6 to 7 day fermentation with no addition of sulphur.
Maturing: there is no addition of sulphur during vat maturing. The wine is the racked (drawn from the vat) with no aeration and bottled with no use of sulphur. Closure is with an organic cork.
Characteristics: a real delicacy where fruit and tannins intermingle.
Cellaring: this wine may be enjoyed in its youth, as well as after 3 to 4 years.
Food and wine matches: it is perfect served with roast leg of lamb or poultry and grilled meat.
Serve at 13°C (55°F).