C-R-U-S-H-A-B-L-E wow, a tiny touch of brett, but in the very right way for a savory element to compliment the tart crunchy fruit, violets, pepper and cream. This is where all the acid in Beaujolais must have gone. Michael's purpose with this wine was to make something his grandfather would have done, simple, easy drinking, uncomplicated. It has 5 days stem inclusion fermentation and then pressed, to rest another 8 days to ferment more on the skins. Also, a touch of carbonic maceration in stainless steel tank and sandstone amphora.