ROUGEOT PASSETOUTGRAIN LES VERCHERRES

60% Pinot Noir, 40% Gamay from a single .2 ha parcel co-planted in the 50s and 80s, harvested together and co-fermented—all in the old style. The fruit is fermented 90% whole cluster, then moved into 600L neutral barrels for malolactic fermentation and e´levage. One of the most vivid examples of Passetoutgrains we’ve seen in years, reminding us of a dead split between the perfume of Burgundy and the forest ruddiness of Beaujolais. Bottled with zero added SO2. Zero/zero.

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