Gamay loves the granite/siliceous soils of the vineyards in the hills to the north west of Lyon in eastern France. Grapes were hand picked deliberately early to maintain freshness. In the cellar, grapes are vinified using traditional carbonic maceration techniques (where fermentation is started by the weight of berries in the vat, crushing those below) followed by a short cuvasion to keep the up front, juicy fruit characters in this lighter style of wine.

This is a super expression of Gamay, bouncy and pretty; fresh and juicy. Try this with cold meats, flavoursome chicken dishes, or anything from the bbq. At its best served cellar cool (12-14 centigrade). Just pop it in the fridge for half an hour to achieve the same result.