100% Gamay from 30+ year old vines planted on sandy soils. The yields average 35 to 40 hl/ha. The grapes are hand harvested over several passages in the vineyard. Maceration for 10 to 15 days in temperature-controlled tanks, fermentation... Read More

Château de Grand Pré is a family estate located in the southern part of Burgundy, in the communes of Fleurie and Villié-Morgon. It was purchased by Louis and Renée Bertrand in 1972. In the 90s, their... Read More

Le Coeur en Goguette is a 50/50 blend of Mondeuse and Gamay. The grapes are destemmed and maceration lasts 10 to 20 days, depending on the progress of fermentation. Fermentations are spontaneous by indigenous yeasts at ambient... Read More

Denis first produced a sparkling wine from Gamay in 2010. The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse”... Read More

Origin

Wine named after the steep slope of the Balloquets hills. 40% steep. It is a real hell for the harvesters of Robert PERROUD to handpick the grapes every year.

Tasting Notes

Red garnet robe with cherry tints. The nose is... Read More

100% Gamay St Romain from 20 to 50 year old vines, planted on granitic soil in the southern part of the Loire Valley, on the first foothills of the Massif Central. The grapes are harvested by hand. 1/3 whole bunches, 2 weeks of... Read More