THE MORNING GAMAY

Grape variety : Gamay

Alcohol : 13.5 %.

Vinification and maturation : The grapes were macerated for two weeks in whole bunches, then pressed very slowly with the help of the pneumatic press, the heart of the press and the pruning juice (the end of the press) were separated. The Gamay we are talking about is the heart of the press. I put it in barrels that had already seen some wines, and aged it on lees for 10 months.

Wine without input, not filtered, not sulfited.

Total SO2: 15 mg/l

Residual sugars: 0.9 g/l

Domain: Sons of Wine, parcel in Bulligny, Lorraine

Terroir : Clay-limestone soil.

Average age of the vines : 30 years

Planting density : 9000 vines/hectare

Yield : 40 hl/ha

Vineyard in conversion (C1)

Label : Mathilde AUBIER & Les Vins du Matin