60% Gamay, 30% Cabernet Franc, 10% Grolleau
Bright aromas of violets, hibiscus, and crunchy red fruit. On the palate, it is light-bodied, lively, and incredibly easy-drinking (digeste), offering a clean, direct acidity balanced by a subtle hint of raw, earthy natural funk.
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Hand-picked grapes. The grapes macerated separate as whole bunches for 10-15 days. The blending was done the following spring when all the native yeast fermentations were finished, unfiltered and unfined. Aged for 9 months on lees in fiberglass vats.
