A small amount of grapes was destemmed and left overnight to macerate. Then pressed to a tank. The Pinot Noir was allowed to go dry and then added to Gamay that still was fermenting, ~20 g/L. The wine went dry in the bottle and riddled by hand.
A small amount of grapes was destemmed and left overnight to macerate. Then pressed to a tank. The Pinot Noir was allowed to go dry and then added to Gamay that still was fermenting, ~20 g/L. The wine went dry in the bottle and riddled by hand.