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Gamay was harvested from Beaujolais with whole-bunches and then macerated for 10 months in cuve. At just 10.5% this is surprisingly light on its feet, but shows a real intensity of fruit alongside its lip-smacking acidity.
Gamay was harvested from Beaujolais with whole-bunches and then macerated for 10 months in cuve. At just 10.5% this is surprisingly light on its feet, but shows a real intensity of fruit alongside its lip-smacking acidity.