We believe that Gamay should have some savoury notes (and less of the notorious bubblegum flavours).

Textbook Fleurie. An abundance of woody spice on the nose followed by raspberry coulis and fig notes which continue on to the fresh fruit finish.

Partial carbonic maceration followed by alcoholic fermentation at a low temperature.

Fleurie, with its higher acidty but lower tannin levels, can happily be matched with a huge range of foods easily solving the "what to serve with what" dilemma. Serve slightly chilled and try with all styles of chicken, pork (belly or chop), pork and sage sausages, salmon or tuna.