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From 50–80 year old Gamay parcels in three villages of northern Brouilly: Saint-Leger, Odener and Cercie. The slopes are a mix of clay, limestone, granite and blue schists. The harvest undergoes a semi-carbonic maceration of whole clusters over 2-4 weeks in concrete and steel tanks, with twice daily pump-overs. Bottled with a light filtration and minimal sulphur.
