2023 Pierre-Yves Colin-Morey Monthelie Rouge, Cote de Beaune, France Cantalupo Cappelletti

Cappelletti

The wines are then racked into their respective botti for élevage

the savagning is fermented with wild yeasts in old wood and aged for a minimum of 18 months in barrel

To understand Rhinestones we have to talk about the Cheverny region of France’s Loire Valley where

which gives the fermentation fruitiness

2023 Pierre-Yves Colin-Morey Monthelie Rouge, Cote de Beaune, France Cantalupo Cappellettifrom organically and sustainably farmed hillside parcels in Monthelie, now entering its third vintage under PYCMs ownership. The 2023 is around 30% whole cluster fermented, using gentle extraction and native yeasts to preserve finesse and site expression. Elevage takes place in larger format French oak barrelsjust a fraction newto allow minerality and clarity to shine.