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This 50/50 Xarel-lo and Parellada blend is produced via the méthode ancéstrale (fancy way of saying naturally fermented in bottle) and oozes with flavors of creamy stone fruit
fruity flavor of peach or pineapple
delightfully refreshing wine
The grapes are placed into a small press and are crushed manually
slightly creamy with hints of butterscotch taffy
Guy Breton, Gamay "Régnié" Morgon, Beaujolais, France 2024 femalewinemaker This 50/50 Xarel-lo and Parellada100% whole cluster fermentation Gamay. Something about the chemical properties of carbonically fermented Gamay from ancient vines in granite soils, bottled unfiltered with barely any sulfur, causes the stuff to evaporate from the bottle at an accelerated rate. Savor it while you can, because your glass will be empty before you know it, leaving you only with the spicy, mineral laden aftertaste of a bottle that went down way too easily. First produced
