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The wine is aged for 14 months in 25-hectoliter Slavonian oak botti and is bottled without fining or filtration
The palate is mellow and rich
This 50/50 Xarel-lo and Parellada blend is produced via the méthode ancéstrale (fancy way of saying naturally fermented in bottle) and oozes with flavors of creamy stone fruit
The grapes are placed into a small press and are crushed manually
musk and fur
Guy Breton, Gamay "Régnié" Morgon, Beaujolais, France 2024 femalewinemaker The wine is aged for100% whole cluster fermentation Gamay. Something about the chemical properties of carbonically fermented Gamay from ancient vines in granite soils, bottled unfiltered with barely any sulfur, causes the stuff to evaporate from the bottle at an accelerated rate. Savor it while you can, because your glass will be empty before you know it, leaving you only with the spicy, mineral laden aftertaste of a bottle that went down way too easily. First produced
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