Juicy and vibrant, this nouveau is hard to resist. It comes entirely from estate fruit and is made in cement tanks with a natural, semi-carbonic maceration. Semi-carbonic maceration happens naturally when the grapes on the bottom of the tank are crushed by the fruit on top and the carbonic gas produced when the juice starts to ferment is trapped in the tank, allowing the grapes on top to have an intracellular fermentation. This is the winery's first to be released each year, in time to celebrate Beaujolais Nouveau in France, which falls on the third Thursday in November. The oldest vines are seventy years old.