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powerful, deep with purplish tints.
intense, very ripe black fruit with a touch of raspberry. Lovely complexity.
soft and well-structured, very persistent. Balanced by a pronounced acidity. Fresh and succulent.
Sommelier's advice: duck foie gras paté en croûte or milk-fed calf’s sweetbread - voted world champion 2009.
Gamay Noir à jus blanc 100%.
From the area around Clochemerle (Vaux en Beaujolais), on very steep (up to 40% incline) sandy-loam terrain. The vines are over 40 years old.
Traditional, mainly in whole bunches, with a 12 to 20-day vatting period. Pumping over, cap punching and rack and return operations are carried out during the fermentation and maceration.
Takes place entirely in vats (concrete and stainless steel).