Maison Ami Beaune 1er Cru

Maceration for 15 days and subsequent foot pressing to encourage fermentation. Daily pumping over for 8 to 10 days. Pressing in vertical press. Blending of 3 to 5 wines. 1 year in old oak barrels. Bottled in September/October. No yeast. No filtration. Generally no SO2 is added. Depending on the cuvée max 30mg/l total.

An elegant and fresh wine. A wine so spicy on the nose that it could be mistaken for a Hermitage Syrah or Hermitage Crozes.