Gamay Sans Tralala

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."