Le Gamay de Majolia

Vineyard

Grapes are manually selected and grown on granitic soils. Vinification follows traditional red wine methods with a short maceration to avoid excessive tannin extraction, preserving roundness, freshness and intense red fruit aromas.

Dealcoholisation detail

The wine undergoes a three-step dealcoholisation process. Step 1 – Vacuum distillation: the wine is gently heated to a controlled temperature of 28–32°C. Under vacuum, alcohol evaporates gently without damaging delicate aromas, unlike conventional high-temperature techniques. Step 2 – Aroma recovery: the original Gamay aromas are captured in the distillate using a special resin via an adsorption process entirely free of chemicals, then reintroduced into the wine to faithfully restore its fruity and floral bouquet. Step 3 – Harmonisation: before bottling, a liqueur d'expédition composed mainly of rectified concentrated grape must (MCR) is added to fine-tune the gustatory balance, texture and liveliness of the wine while keeping sugar content low.