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Winemaker: Jean Marc Burgaud
Farming: Biodynamic practices
Variety(s): Gamay
Terroir (soils, elevation, etc): Decomposed granite with pockets of blue volcanic schist. 50 year old vines.
Vinification: Partial carbonic maceration for one to two weeks.
Aging: The wine is aged for 5 months in stainless steel tanks.
Tasting Note: Brambly red and blue fruit. Musty forest floor and vibrant acidity.
Scores: 93WA
