Product description
Yields for the Gamay average about 55 hl/ha, while the vines themselves are 25-30 years old. The grapes are approximately 80% destemmed. The juice is converted into wine through carbonic maceration in temperature-controlled fiberglass tanks over the course of 6 days, and the caps are punched down twice a day.
The result is a wine that is totally slurpable. Not tremendously complex or deep, but simply delicious. Replete with spicy red fruit and with low acid and tannin, this wine is downright fun! This is the type of wine to open without thought, during a wide variety of occasions and with many types of simple, comfort food (hey, don't most of us eat like that every night?) Gulp it by the bottle, gulp it by the case!
Maison Angelot, while not trying to emulate Burgundy or even neighboring Savoie in the complexity of its wines, simply makes delicious, food-friendly wines year in and year out.
