Origin and grape variety
This wine is made of Gamay de Bouze, an old traditional grape variety of Burgundy origin. This variety, different from the classical white juice Gamay (the one from Beaujolais and Touraine regions), was at the basis of our region’s grape varieties in the last century, and even until 1960-70. According to the treaty of ampelography of Viala-Vermorel, this variety was born in the Côte-d'Or, likely in Bouze, small village of the Beaune region. It’s a red juice Gamay, the oldest known, and father to all the others (Chaudenay and
The juice from its grape is very colored and gave, at the time, rustic wines researched for their generosity. As a first step, the INAO, reduced its importance, tolerating in a reduced portion (15%) the white juice Gamay, to eventually exclude it completely from the recommended grape varieties, in the beginning of the 80’s. This variety is now almost estinguished, and it was only out of pure conhincidence that I found a parcel.
In 2004, two places are in production. The first one of 1 hectare is composed of clayey flints of medium size and very little soil. The second one on the other hand possesses deep silica sands that rest on clay.
The harvest is entirely done by hand. After a severe selection, the grapes are disposed in small baskets, before being taken to the cellar where they are emptied one by one into stainless steel containers, under carbon dioxide atmosphere. The ‘intracellular’ fermentation that occurs in a totally natural environment (usually without any sulphur) lasts approximately 5 to 6 days. The transformation of grape juice in wine happens in its majority inside each grape and without any yeast addition. After devatting, the alcoholic and malolactic fermentations quickly end. The bottling is realized the following March, after the cold winter wave.