Gamay noir à jus blanc, from various strains of Gamay.
This plot is located at the top of Mont Brouilly, on an arid soil composed of blue metamorphic rock, with southerly exposure and slopes of up to 50%.
The vineyard is planted to a density of 8,000 vines/hectare with managed strips of grass and flowers to encourage a diverse fauna and flora. Trained in the traditional “gobelet” (goblet) pattern, fastened with wicker or rattan.
Hand-picked, vinified for 14–15 days with bunches whole or partly de-stemmed, aged in oak casks until the June following the harvest.
Deep red, bluish reflections, wild strawberry and bilberry nose, frank attack, fruity fullness and final note of spices.
Wonderful with regional dishes such as Volaille de Bresse à la crème (chicken in a cream and white wine sauce) and local specialities from Lyons.