40% Gamay, 40% Gamay Teinturier and 20% Pinot Noir from several parcels around Bourges, located in the Loire Valley. 3/4 of the grapes are pressed whole cluster, and 1/4 are submerged in the fermenting pressed juice, also known as the Flotation method, a la Daniel Sage. Aaron Ayscough says in his article published in the Feiring Line: "In Sage’s ‘flotation’ method, direct-press juice takes the role CO plays in carbonic maceration, thus creating the conditions for a sort of immersive intracellular fermentation." 

A light-bodied red with crunchy, juicy cherry fruit and vibrant acidity.