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Location: France, Beaujolais
Winemaker: Bernard Vallette
Grapes: Gamay
Soil: clay limestone
Winemaking: Grapes were harvested manually, pressed horizontally, and fermented in stainless steel with only indigenous yeast. Any temperature control was done with a heat pump, no fining, diatomaceous earth filtration. 4 months of maturation in stainless steel, and the only added sulphites happen at bottling.
From us at M&L: the perfect balance of minerality to fresh red fruit, and a house favorite. Brunch wine! Oyster wine! Bagels and lox wine! You name it.
From the Importer MFW: From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. The resulting wines are charming and immensely drinkable in their youth, but also develop nicely with a few years of age. No additions in the cellar (including sugar) and just a touch of SO2 at bottling.
In southern Beaujolais, Bernard Vallette farms some 6 hectares of Gamay and Chardonnay in the village of Lachassagne. Here there is more clay and limestone than granite. Bernard makes wines of pure youth and charm, but which also have significant aging potential.
Location: France, Beaujolais
Winemaker: Bernard Vallette
Grapes: Gamay
Soil: clay limestone
Winemaking: Grapes were harvested manually, pressed horizontally, and fermented in stainless steel with only indigenous yeast. Any temperature control was done with a heat pump, no fining, diatomaceous earth filtration. 4 months of maturation in stainless steel, and the only added sulphites happen at bottling.
From us at M&L: the perfect balance of minerality to fresh red fruit, and a house favorite. Brunch wine! Oyster wine! Bagels and lox wine! You name it.
From the Importer MFW: From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. The resulting wines are charming and immensely drinkable in their youth, but also develop nicely with a few years of age. No additions in the cellar (including sugar) and just a touch of SO2 at bottling.
In southern Beaujolais, Bernard Vallette farms some 6 hectares of Gamay and Chardonnay in the village of Lachassagne. Here there is more clay and limestone than granite. Bernard makes wines of pure youth and charm, but which also have significant aging potential.