White-juiced Black Gamay

Granite soils on the lower slopes.

Traditional Gobelet pruning.
Average age of the vines 30 years.
Plantation density 10 000 vines per hectare.
Certifications Terra Vitis and HVE (for sustainable development and respect for the environment)

Produced 100% on our estate.
Low temperature pneumatic pressing immediately after manual harvest.
Low temperature alcoholic fermentation.
Secondary fermentation on our estate.

Aged on racks for 12 to 24 months for the fineness of the bubbles.
Manual ridding in traditional tapered wooden frames.
Dry "Brut nature" with no liqueur added to respect the freshness of the Gamay.

Fruity, light and low in alcohol. Best drunk within a year.

A festive wine enjoyed as an appetiser or to accompagny a dessert.