Wines of the Côte du Py are very dark and profound, very dense. Aromas are very classic of cherry, kirsh and stone of the fruits. Very mineral, graphite, spices like black and white pepper. Wine can live a long life, more than 25 years old for the best vintages is not a problem! Older gamays of Côte du Py smells like old rose wine, and floral aromas. Young, it is better to drink them at 16/17°C, and older around 18°C. Côte du Py being a quite strong wine, it goes very well with red meat like beef, but also duck and why not game during the fall (Hare, Dear, Wild Pork,…) and good cheses.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks, for 18 to 25 days, during when we do some remontages and pigeages, more or less a burgundy fermentation. Then after pressurage we start the ageing, for 2/3 in concrete tank, and 1/3 in recent French oak barrels, during when we do batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling
Grape Varieties: 100% Gamay noir