By Farr Rising Gamay

In the vineyard, the grapes are manually selected, sorted, and then loaded into the tank in full bunches. Ten days are given for the tank to organically develop and emit carbonic fruit scents while it is sealed. On days 11 and 12, the fruit is squeezed, foot-stomped, and then placed in barrels older than five years to complete the fermentation process. Eight months later, the wine is bottled.

The gamay's nose initially smells fruity before opening up to show berry tastes along with earthy and gamey characteristics. Red cherry flavours with savoury notes abound on the palate. The building is protracted, earthy, and lingering. This wine has a rich taste and a bright acidity together with well-defined tannins.