Méthode Ancestrale "F de Loron Gamay" LOUIS LORON & FILS

Designation

Traditional method

Winemaking and growing

The grapes are hand-picked and immediately pressed using the crémant program (long, low pressure with several retrousses). They are then left to chill for 36 hours between 4 and 5° and then warmed to 12° to begin the alcoholic fermentation. A final sterile filtration follows. The temperature is then lowered to 2 to 4° in order to reveal the gamay's amylic notes such as red berries. When residual sugars reach 50 to 60 grams, the wine is chilled to 5°. After wine is bottled, a second fermentation begins in the bottles. When the wine reaches 5 to 6 bars of pressure, the bottles are ready for disgorging.

Wine and food pairings

For an aperitif, serve it pure or as a Kir Royal by adding a few drops of black currant, blackberry or raspberry liqueur.

Variety

100% gamay

Harvest

During the harvest, grapes are exclusively hand-picked with care by our grape-pickers.

Packaging

75 cl

Service

6 to 8 ° C

Degree

8% Vol.

Keeping

1 to 2 years

Come discover…

Come discover our Crémants and fine wines in our shop in Fleurie (69820)

Come discover…

Order online

Order our Crémants and fine wines directly and securely online.

Order online