40% Gamay, 40% Chardonnay and 20% Mondeuse hand harvested from biodynamic vines way up the mountains in Bugey and co-fermented in tank with wild yeast at low temperatures for 3 weeks, aged for a few months in tank and bottled unfiltered with almost no sulfur added. Aromatic and bright with focused minerality, but still fun and chuggable.
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