Coming from old vines in La Grande Charrière, a vineyard at the base of the slope existing out of granite, schist and clay soils. Hand picked, placed in a vat for 3 weeks without crushing, pumping or plunging, so they undergo a fermentation aromatique. Pressed after 21 days, fermentation for 9 months in wooden vat and tank. Bottled unfined and unfiltered.
Like Andrew descripes it the Saint Amour is 'smashingly good right now!'
Funky level: **