This cuvée from Jean-Marc Burgaud is vibrant and perfectly suitable for cellaring. Intense and sophisticated, it delivers refined tannins, a pleasant structure on the palate and fruity notes (cherry, fig). We recommed opening for an hour before serving with meat. The Gamay is grown of Py hill, rich in blue stones, ferruginous oxide and manganese then harvested by hand before being vinified traditionally. In this region, ‘traditionnally’ means semi-carbonic maceration for two weeks, with whole grapes and the temperature kept at 25°C, favouring extraction of colour, tannins and aromas. The wine is then matured for 7 months in vats.