Domaine Grosbot-Barbara

Methode Traditionelle ‘Brut 0’

France, Loire Valley

Gamay

The fruit is harvested early and the grapes are gently pressed to obtain a Blanc de Noir. The juice is fermented in stainless steel and after the “prise de mousse” rests for 15 months “sur lattes” before disgorgement. The sparkling wine is finished without a dosage. – thus the name Brut 0. The Gamay comes from a single parcel of vines called "Les Ferneaux" which produces a "tranquil" wine that inspired Denis to make this cuvée. Denis is the only producer in Saint Pourçain to make a méthode traditionelle as a Blanc de Noir. Production is about 4000 bottles.