Domaine des Berioles - Mille-Pattes Gamay
Wine Making: Since taking on his parents’ vineyards, Jean has focused on improving the domain's viticultural practices. He started by regularly ploughing the soils, and he is now slowly converting to organic viticulture, with certification expected for 2019. Moving forward, he also participates in biodynamic training sessions with the Massons and has already incorporated biodynamic infusions of rhubarb, meadowsweet, horsetail, and comfrey into his viticultural methods to reduce the need for copper treatments.
Tasting: Dark fruit on the nose with a cherry and honeysuckle start and a light cherry finish.
How to Drink & Serve: Serve between 10-14°C slightly chilled compared to most red wines. Pair with lighter meals including pigeon, pheasant or venison.
Region: South Loire