Summary

A carbonic maceration wine, where hand-harvested fruit (to keep whole clusters) initially experiences intracellular fermentation (more precisely enzymatic conversion) in a neutral vessel covered by CO2, increasing fruity esters, glycerol and color extraction. After reaching approximately 2% ABV, the must is drained and pressed, limiting tannin, then blended and fermented off the skins until completion. Maturation is brief and in neutral vessels before release for immediate consumption.

Key Varietals

• Gamay Noir