AMALGAMAY

Gamay from Beaujolais and Aligoté from Saint Bris.

For the Gamay

Whole bunches. Vatting and fermentation in a wooden vat. Indigenous yeasts, vinification without input.

Soft extraction, light pumping over and punching down.

For the Aligoté

Long pressing, whole bunches. Indigenous yeasts, vinification without input. Slight static cold settling.

Blending during fermentation. Total maceration of 2 to 3 weeks.

Vatting in Burgundy barrels of several wines. Aging 12 to 18 months.

Neither filtered nor fined.