Description
Julien Sunier's model of winemaking uses sustainable agriculture, and more specifically, agro-ecology. Made from Black Gamay with white juice. Gravity tanked, indigenous yeasts without SO2. Carbonic maceration (whole bunches fermented in anaerobic) for 10 days and then semi-carbonic for 10 days, manual raking, old-fashioned pressing with vertical press. Offers notes of black cherries and spices. Ruby red colour. The palate is ample possessing beautiful silky tannins.