‘Vulvecania'
Gamay, Gamaret, Beaujolais, France
A bubbling, southern Beaujolais affair to remember. Co-winemakers Emélie Hurtubise and Raphaël Beysang are keen on biodynamics, experimentation & turning out some of the boldest, zero-zero Beaujolais you’ve ever had. Together they care for their property and tend to the fruit, but take more control when they feel a particular affinity for a patch of land, or certain fruit purchases, ‘Vulvecania’ just happens to be Emélie’s baby! A pet-nat (ancestral/zero-zero method sparkling) made with direct pressed, voracious gamay (95%) and whole cluster macerated, sweetly-spiced gamaret (5%, a cross between gamay and the Swiss grape reichensteiner) grown just 20 minutes away by some of their friends. Watermelon icee, herb stems, sour cherry, wistful reminiscence & a speckly textured bubble. Enjoy with any greasy noodle dish & the new season of The Bear.
Original: $46.31
-65%$46.31
$16.21
Description
Gamay, Gamaret, Beaujolais, France
A bubbling, southern Beaujolais affair to remember. Co-winemakers Emélie Hurtubise and Raphaël Beysang are keen on biodynamics, experimentation & turning out some of the boldest, zero-zero Beaujolais you’ve ever had. Together they care for their property and tend to the fruit, but take more control when they feel a particular affinity for a patch of land, or certain fruit purchases, ‘Vulvecania’ just happens to be Emélie’s baby! A pet-nat (ancestral/zero-zero method sparkling) made with direct pressed, voracious gamay (95%) and whole cluster macerated, sweetly-spiced gamaret (5%, a cross between gamay and the Swiss grape reichensteiner) grown just 20 minutes away by some of their friends. Watermelon icee, herb stems, sour cherry, wistful reminiscence & a speckly textured bubble. Enjoy with any greasy noodle dish & the new season of The Bear.
