Fleurie 2018

Granite soils - such as those of the Beaujolais, where it reigns supreme - are the preferred terroir of Gamay. Characterised by its freshness of fruit and its lively vinosity - too often pushed to the point of caricature, particularly in the Beaujolais "primeur" style - Gamay is magnified when vinified "à la beaujolaise" i.e., in whole bunches (carbonic or semi-carbonic maceration), which exalts the organoleptic singularity of the grape variety and softens its acidity and its natural tannins, whereas Burgundian vinification gives a more structured texture. Farmed and produced following natural methods, Gamays are at once deliciously drinkable and offer real depth.

Beautiful Gamays from the granite terroir of Fleurie. Gentle infusion of the grapes, aged in old barrels.

Granite soils - such as those of the Beaujolais, where it reigns supreme - are the preferred terroir of Gamay. Characterised by its freshness of fruit and its lively vinosity - too often pushed to the point of caricature, particularly in the Beaujolais "primeur" style - Gamay is magnified when vinified "à la beaujolaise" i.e., in whole bunches (carbonic or semi-carbonic maceration), which exalts the organoleptic singularity of the grape variety and softens its acidity and its natural tannins, whereas Burgundian vinification gives a more structured texture. Farmed and produced following natural methods, Gamays are at once deliciously drinkable and offer real depth.

The granitic terroir of the Fleurie cru produces subtly floral Gamays with notes of red fruit and fine tannins: elegance, complexity and harmony after several years of ageing.

Old Gamay vines on the schist terroir (known as "morgons") of the famous Côte du Py in Morgon. Gentle infusion of the grapes, aged in old barrels.

Old Gamay vines - between 45 and 90 years old - from three terroirs in Leynes: Balmont, Batailles and Ganivets.