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Estate Wines

Maison Angelot Bugey Gamay

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 slurp-able. 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!