Fermented using only native yeast and majority whole cluster in large open top fermentors. Once fermentation is complete we transfer to neutral oak barrels for the winter. Prior to bottling in the spring we rack to stainless steel tank. The 2018 Gamay is light bodied and savory with notes of violets, wet earth, gun powder and raspberry. It finishes with mouthwatering acidity and soft tannins.
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