This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co

This gamay noir hails from 35 year old vines on the slate, moraine soils in central Valais, on the right bank of the Dranse, at an altitude of 500 meters. The grapes are macerated for 4 days before fermentation begins in stainless steel, where it remains for 6 months.

https://schatzi.futurereference.co