Château de la Pierre -
Régnié Sans Soufre
Gamay from Beaujolais, France
Since whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. Whole-clusters are put into the vats, and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration. Fermentation starts...
Sustainable
DB0889-21