Coteaux Bourguignons is around 2/3 Gamay from Beaujolais and 1/3 Pinot from Cote Chalonnaise. Partially destemmed, the fruit undergoes a 10 day maceration in tank then spends 8 months in old oak barrels. The wine maker Julien Altaber referes to this as one of his 'Spring Wines' where he tries to capture in a bottle the vibrancy and excitement of wine making after the winter slumber.

Due to the combination, and light pressings of Gamay and Pinot Noir Coteaux Bourguignons is vibrant and bright, with cherry, strawberry and crunchy freshness in abundance. Spring has truly sprung. 

Gamay, Pinot Noir

Burgundy

12.5%