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


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.


100% gamay


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


75 cl


6 to 8 ° C


8% Vol.


1 to 2 years

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