1 1

Domaine de la Garrelière

Gamay Sans Tralala

Gamay Sans Tralala

$32.00
$32.00
Sale Sold out
Shipping calculated at checkout.

Varietal: Gamay

Region: Loire

Country: France

Volume: 750ml

Discover this delightful Gamay from the Loire Valley, sourced from vines aged between 35 to 40 years. The unique terroir of Aeolian sand and flint clay overlaying limestone lends a distinctive character to this wine. Crafted using semi-carbonic maceration for approximately 15 days, the whole grapes are vatting in a CO2-filled vat, ensuring a nuanced fermentation process. After this, the wine undergoes direct pressing and is aged for 6 months, followed by cold tartaric stabilization. True to its natural essence, it's bottled without filtration or fining, embodying a pure expression of Gamay with no unnecessary additives or "Tra-la-la."

Sip on this! It's good for you because...

Purchase options
$32.00 USD
$30.40 USD

Auto-renews, skip or cancel anytime.

To add to cart, go to the product page and select a purchase option
View full details

About Winemaker

Domaine de la Garrelière

The Domaine de la Garrelière was once the property of the Duke of Richelieu, nephew of the Cardinal, Jean-Armand du Plessis. The vineyard represented a large surface area, planted with different vine plants (crazy, hybrids 54-55, etc.). The production of white wine was substantial and renowned. Until the beginning of the 20th century, the Garrelière estate extended over 60 hectares of vines. The cellar was built in 1850 and the cellar, fitted out for aging wines in barrels, dates from 1645.

In 1973, Pierre Plouzeau, a wine merchant in Chinon, wishing to expand his Chinon vineyard, fell in love with this estate which was for sale and decided to buy it. A long work of restructuring and planting begins. We gradually tear up all the plots of vines and replant noble grape varieties: sauvignon, cabernet franc, then gamay. For several years, Pierre Plouzeau managed and marketed the estate's wines.

It was in 1985 that François, son of Pierre Plouzeau, decided to take over the Garrelière estate and set up there as a winemaker. The restructuring work continues, we also plant Chenin and Chardonnay. Today the vineyard represents around twenty hectares of vines in production.

So..What's natural wine again?

  • No synthetic molecules in the vines
  • Plowing or other solutions to avoid chemical herbicides
  • Use of indigenous yeast
  • Handpicked grapes
  • Low to no filtering
  • Low to no sulfites
  • Winemaking that respects the grapes: no pumping or rough handling
    of the grapes
  • no micro-oxygenation

Not all of our wines are natural; some are simply organic or sustainable.
However, they're all delicious and good for you!