Grape Varieties: 80% Gamay, 20% Cinsault
Source: Nimes and Lyon region
Maceration: Ten days
Fermentation: Indigenous yeast
Maturation: Eight months in demi-muid barrels (450 litre)
Vinification: Ten-day maceration of whole handpicked grapes. Indigenous yeasts, fermentation and maturation for eight months in demi-muid barrels.
Organic grapes with no added oenology products, sulphites, fining or filtration.
Complies with the natural wine vinification charter
Final alcohol content 14%
Grapes grown across France are selected from trusted winemakers to be vinified in ERGERSHEIM!
The resulting wines are all certified organic, NATURAL AND BIODYNAMIC. We carefully handpick the grapes to select the finest fruit. An intense red robe. A beautiful balance between the aromas of ripe fruit and flowers builds in the mouth with light tannins.