Gamay from Valle d'Aosta, Italy.

Grown in the Moncenis sub-zone, with vines growining in sandy-moaine (glacial flow) soils at 750M altitude on a steep 50% gradient site.

The grapes were harvested at the end of September, destemmed, and fermented on skins for 20 days in temperature control tanks.
The wine was then aged for 8 months in stainless steel tanks, bottled, and aged for a minimum of one month in bottle before release.

Bottled with minimal added sulphur.