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A blend of red and white grapes vinified using the ‘trempette’ method which is characterised by a tea-like infusion of direct-press Sylvaner and Auxerrois from Alsace with whole bunches of Gamay from Beaujolais submerged in the juice for 8 months. This vinification style adds very little colour and tannin, but instead focuses on freshness and fruit profiles. The resulting wine is a very light red with salty, tart red fruits with brightness and a subtle herbaceous character.
A blend of red and white grapes vinified using the ‘trempette’ method which is characterised by a tea-like infusion of direct-press Sylvaner and Auxerrois from Alsace with whole bunches of Gamay from Beaujolais submerged in the juice for 8 months. This vinification style adds very little colour and tannin, but instead focuses on freshness and fruit profiles. The resulting wine is a very light red with salty, tart red fruits with brightness and a subtle herbaceous character.