Terrific value of cru quality! The gamay undergoes a classic semi-carbonic maceration of whole clusters over 15 days in steel tanks, with twice daily pump-overs, and is bottled in the spring with a light filtration and no added sulphur. The Beaujolais-Lantignié actually drinks more like a cru—which it may well become one day—and is frankly a terrific value. The aromas are lifted, tweaked by the barest hint of appetizing volatility, and the fruit and acidity are gorgeously interwoven.