Baltringue, 2021 Gamay where they are left on

where they are left on skins

carbonic maceration in fibreglass tanks then aged in old barrique for a year

fantastic thermal amplitude

She uses some of her Auxxerois macerating it for 3 days before before blending with directly pressed Sylvaner and Auxerrois

Winters are extremely cold

Baltringue, 2021 Gamay where they are left onMerlot, but not as you know it. Boulay aims for a lighter expression of the grape, fermenting the fruit whole bunch for a fortnight, before pressing into vats, where the wine spends a year ageing. Framed by fine tannins, this approachable Merlot is bright and easygoing, without foregoing a complex aroma profile in blackberry, forest floor and iron.