Obtained from the run off of the Merlot vats juice during the fermentation process, a practice known as ‘la saignée’. The juice is then fermented in barrels for 6-10 months, with no added substances. The resulting rosé is bottled without filtering or sulphites, producing a perfectly natural wine.
Le Puy has been in the Amoreau family since 1610 and overlooks the Dordogne River, on the same geological plateau as Saint-Émilion and Pomerol. The vineyards account for 50 hectares of land spread across 3 plots with soils made of clay, limestone and silica. It’s quite common to find some sharpened flints between the vines as battles were waged on these very sites in olden times. They grow old vines of Merlot, Cabernet Sauvignon and Carménère for the red wines, and only old vines of Sémillon for the white wines. Jean-Pierre and his son Pascal maintain a long family tradition of natural fermentation and long ageing in old barrels, crafting wines of finesse, purity and outstanding ageing potential. Bordeaux as it should be.