100% Gamay grown on blue marl, semi-carbonic maceration in whole bunches with very little juice for 5-6 days in a concrete tank then pressed to stainless steel for 5 months, bottled without additions. The name translates to 60% of velvet which can give you a clue about the texture on the palate. Blackberry bramble and cassis with a lovely fruit sweetness. Lifted with a supple density and linear acidity. Delicious medium bodied red.

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