From Gamay grapes hand picked in October, the wine undergoes carbonic maceration with natural yeasts in enamel tanks, each parcel separate from the other. Some pumping over ensues to stimulate activity before the wine is moved to foudre to rest on lees.
Chateau Cambon is the joint venture to produce great, natural Beaujolais between the famed estates of Marcel Lapierre and Joseph Chamonard.
Unfiltered, unfined, and unsulphured.
Pairs well with pasta, veal, pork, poultry, and cured meats.