The vines are planted on some of the finest wine-growing lands in Touraine, on the south bank of the Cher River. Rodolphe’s primary focus is getting the best quality of grapes through various techniques such as spring de-budding, de-leafing grasping through the vineyard, and green harvest for lowering yields. Semi-carbonic maceration in a vat, with the de-stemmed portion of the crop on the bottom and whole bunches on top. The wine rests on fine lees until bottling.
A touch more floral and structured than a Beaujolais.
The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very broad array of foods. Going wrong with Gamay and food is hard. Gamay is consistently chosen as a top wine to pair with Thanksgiving dinner.