Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison is used in order to keep the up-front, juicy, fruit characters.
Juicy, super ripe Gamay fruit with flavours of summer fruit compote, typically vibrant acidity and a soft, approachable finish.
Good with a charcuterie platter, BBQ sausages or even a hearty salad; try the regional salade Beaujolaise - a poached egg with fried bacon strips on green salad ...and don't forget the garlic!