Le gamay du matin
By Vanessa - 2020
Grapes: Gamay
Alcohol: 13.5%
Winemaking and ageing: The grapes were macerated for two weeks in whole bunches, then pressed very slowly using the pneumatic press, the heart of the press and the juice of the size (the end of the press) were separated . The Gamay we are talking about is the heart of the press. I barreled it in barrels that have already known a few wines, and aged on lees for 10 months.
Wine without input, unfiltered, unsulphurized.
total SO2: 10 mg/l
Residual sugars: 0.9 g/l
Alcohol: 13.5%
Winemaking and ageing: The grapes were macerated for two weeks in whole bunches, then pressed very slowly using the pneumatic press, the heart of the press and the juice of the size (the end of the press) were separated . The Gamay we are talking about is the heart of the press. I barreled it in barrels that have already known a few wines, and aged on lees for 10 months.
Wine without input, unfiltered, unsulphurized.
total SO2: 10 mg/l
Residual sugars: 0.9 g/l
Domain: Sons of Wine, plot 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)
Tag: Mathilde AUBIER & Morning Wines
Terroir: Clay-limestone soil.
Average age of the vines: 30 years
Planting density: 9000 vines/hectare
Yield: 40 hl/ha
Vineyard in conversion (C1)
Tag: Mathilde AUBIER & Morning Wines