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A family estate at the southern end of the wine region, near the Rhône. Pierre-Marie took the cellar key from his father at the age of 22 and started bottling the Gamay, which until then had been sold as wine from the barrel. He soon became one of the emerging winemakers in the wine region, and his bottles continue to be mentioned among the best buys. Pierre-Marie follows a Burgundian approach in the winery and the cellar, with minimal intervention and pure flavours. The freshest wines are spontaneously fermented in whole bunches for 5 days, then are bottled after a few weeks of ageing, with a little sulphur. A classic style with natural fruits, a slightly less vivid nose but a really lively palate. It’s direct and thirst-quenching, with great drinkability.