100% Gamay from a parcel two years into organic conversion, planted over blue schist, sandy granite and limestone. The vines are 50 years old. In concrete tanks the grapes undergo carbonic maceration in whole bunches and are pressed off to tank after 8 days, before being raised for 8 months to come to rest with no filtration. Racked with the turn of the moon, it is bottled in the spring. Supremely drinkable, with a nose of carbo bubblegum and dusty crushed peppercorn spice, followed by some deep black cherry fruit and a lively lick of acidity, all underpinned with stony minerals. The body of the wine is almost weightless, showing supreme delicacy in its ultra-fine tannic structure. Gamay done just as we like it; a lip-smacking wine of immediate pleasure, with so much going on. Bravo Elisa!
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