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L'endemique

"Semi Carbonic Maceration Gamay/Pinot Noir" VDF Loire, France
L'endemique

Jeremy Quastana is a rising talent in the Loire Valley, making wine that put purity and utmost expression of the fruit in the focus of his work. l'endemique is a blend of 80% Gamay and 20% Pinot Noir, fermented in whole bunch triggering a semi carbonic maceration, followed by 6 month ageing in used oak barrels. A lovely & lively cherry red colour in the glass, on the palate a balance between dark fruit with a hint of spice. Lifted and very energetic. Serve lightly chilled (5-10 minutes in the fridge)

Wine File
Style:
Red Wine
Colour:
Cherry Red
Alcohol:
13.5%
Grape:
Gamay / Pinot Noir
Country:
France
Drink By:
20278
Bottle Size:
750 ml
Vegan:
Yes
£23.00
Qty
bottles:
  • Style: Red Wine
  • Colour: Cherry Red
  • Alcohol: 13.5%
  • Grape: Gamay / Pinot Noir
  • Country: France
  • Drink By: 20278
  • Bottle Size: 750 ml
  • Vegan: Yes
INFO ON GROWER

Jeremy Quastana is a young natural winemaker based in the Loir-et-Cher region of the Loire Valley, France. After gaining experience with renowned producers like Marcel Lapierre and Olivier Lemasson, he established his own estate, focusing on organic viticulture and minimal intervention in the cellar. Quastana cultivates approximately 2 hectares of vineyards planted with Gamay and Côt (Malbec) on clay and flint soils. His approach emphasizes spontaneous fermentations, low or no added sulfur, and techniques like semi-carbonic maceration to produce vibrant, drinkable wines that reflect the terroir and his commitment to natural winemaking practices.

INFO ON GROWER

Jeremy Quastana is a young natural winemaker based in the Loir-et-Cher region of the Loire Valley, France. After gaining experience with renowned producers like Marcel Lapierre and Olivier Lemasson, he established his own estate, focusing on organic viticulture and minimal intervention in the cellar. Quastana cultivates approximately 2 hectares of vineyards planted with Gamay and Côt (Malbec) on clay and flint soils. His approach emphasizes spontaneous fermentations, low or no added sulfur, and techniques like semi-carbonic maceration to produce vibrant, drinkable wines that reflect the terroir and his commitment to natural winemaking practices.

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