Domaine Migot Brut Rosé Methode Traditionnelle, Lorraine, France
Regular price $27.00
Unit price per
100% Gamay
This textured and thirst-quenching bottle of bubbles is produced from organic Gamay via the méthode traditionelle in the heart of Lorraine. Notes of red currants, raspberries, apple skin, and toast dominate this savory sparkler. Equally perfect for serving with hearty dishes or sipping solo.
Camille Migot is most certainly serious. He is a young dude; his first vintage was 2013. Migot’s family has been working the vineyards around here for some 13 generations. Thus he has some pretty concrete ideas of what he will and won’t do. The estate, only five hectares in size, is certified organic and the vineyard work is impressive. If these sites aren’t famous, they are loved. You can feel it (and you can see it). Every grape is hand-harvested. In the cellar, Camille is part of the younger generation looking past the “technologies” of the past few decades and returning to something more basic. All fermentations are carried out by natural yeasts. Élevage can be in both stainless steel or neutral oak; bottling is carried out with only the lightest of filtering.
This textured and thirst-quenching bottle of bubbles is produced from organic Gamay via the méthode traditionelle in the heart of Lorraine. Notes of red currants, raspberries, apple skin, and toast dominate this savory sparkler. Equally perfect for serving with hearty dishes or sipping solo.
Camille Migot is most certainly serious. He is a young dude; his first vintage was 2013. Migot’s family has been working the vineyards around here for some 13 generations. Thus he has some pretty concrete ideas of what he will and won’t do. The estate, only five hectares in size, is certified organic and the vineyard work is impressive. If these sites aren’t famous, they are loved. You can feel it (and you can see it). Every grape is hand-harvested. In the cellar, Camille is part of the younger generation looking past the “technologies” of the past few decades and returning to something more basic. All fermentations are carried out by natural yeasts. Élevage can be in both stainless steel or neutral oak; bottling is carried out with only the lightest of filtering.