Baltringue, 2021 Gamay carbonic maceration in fibreglass tanks

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

where they are left on skins

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

fermented and aged for six months in stainless steel tanks

Baltringue, 2021 Gamay carbonic maceration in fibreglass tanksMerlot, 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.