A flagship wine from a great Beaujolais producer and a great example of the Morgon cru. Gamay from two parcels in Morgon. Fermentation is natural with the ambient yeasts with 4 weeks of maceration on the skins. No sulfur is added during the fermentation (a small dose at bottling only), no fining and only a light filtering. Drink with a light chill, as all Beaujolais ought to be, and pair with a savory meal.
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