This is Gamay, picked in mid-September, given a direct-press (rather than being allowed to macerate and drag colour out of the skins) and bottled early to create a misty pet-nat that’s packed with sherbert-y red fruits.
It’s strange to think that a region squeezed between the powerhouses of Champagne (to the west) and Alsace (to the east) should have no real winemaking traditions itself. Despite this, Stéphane Cyran has somehow crafted a reputation as one France’s most exciting natural wine producers, using his relatively isolated position to craft wines of sheer personality using the mish-mash of grape varieties planted in Mont-le-Vignoble, half an hour from Nancy.
This is Gamay, picked in mid-September, given a direct-press (rather than being allowed to macerate and drag colour out of the skins) and bottled early to create a misty pet-nat that’s packed with sherbert-y red fruits.
It’s strange to think that a region squeezed between the powerhouses of Champagne (to the west) and Alsace (to the east) should have no real winemaking traditions itself. Despite this, Stéphane Cyran has somehow crafted a reputation as one France’s most exciting natural wine producers, using his relatively isolated position to craft wines of sheer personality using the mish-mash of grape varieties planted in Mont-le-Vignoble, half an hour from Nancy.
