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Product information compiled from producer, importer and reference sources.
100% Gamay from 80-100 year old vines. Organic farming. Carbonic maceration a froid with native yeast and without SO2 for 17-20 days. 7-9 month aging 225-liter in used barrels (minimum 10 years old)
Vinification
Cold, semi carbonic maceration between 10-12 degrees c for a period of 15 days without manipulation. No added sulfites or added yeast.
Elevage
7-9 months in 250L barrels,which are at least 10 years old, both red and white. Racked by gravity. Bottled unfiltered by gravity following the lunar calendar.
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