Jeremy Villemaine Touraine Gamay

Clay-limestone, Clay-siliceous
Sustainable cultivation, short pruning, leaf stripping, 55 hl / Ha
Destemmed harvest, short maceration for 5 to 6 days, malo-lactic fermentation, aging on the lees
With its ruby red color, the fresh and lively gamay reveals aro-mas of red fruit on a slightly spicy finish.
This tastes perfectly with Touraine cold meats, grilled meats or with white meats