60% Pinot Noir40% Gamay
Pinot Noir and Gamay from Les Vercherres are harvested at the same time and co-fermented to produce this exceptionally delicious Passetoutgrain that manages to please both Burgundy and Beaujolais fans alike. This cuvée is generally bottled without sulfur.
Vine age1950s and 1980s
Vineyard size0.2 ha
ExpositionSouth / Southeast
Fruit is handpicked and 90% whole-cluster fermented in tanks for 15 to 18 days. Fermentation takes place with native yeast and no added sulfur. The juice is then blended and transferred to barrel with its fine lees for malolactic fermentation and élevage.
Elevage7 to 9 months in 600L barrels
Harvest typeHand Harvested