2023HenriChauvet‘Contre-Nature’,VindeFrance

<p>Auvergne Gamay done whole-cluster, short maceration in stainless with gentle bucket wettings only; native yeast; a portion sometimes pressed direct; élevage ~6–9 months split between old 228 L barrels and tank; unfined; unfiltered; SO₂ ~1 g/hL at bottling (~10 mg/L).</p>