Approachment Gamay

Our Gamay was transferred straight from the vineyard into a stainless steel tank. No destemming, crushing or anything. As soon as the fruit hit the bottom of the tank we sealed that sucker up. Unlike the many styles of wines we have made throughout our career, the technique behind this wine was to purely do nothing. But no winemaker ever wants to do nothing, right? So, we kept an eye on it every day, giving it CO2 when needed and applying small temperatures changes to help guide the wine down the right path. After 22 days of the grapes being held in an anaerobic environment, we pressed it and sent it straight to barrel. This carbonic process of making Gamay gave the inspiration for the astronaut label art.