This year sees a change of grape for Le Fil Rouge, which is now Gamay from thirty year old vines planted over sandy loams. This is fermented on skins with whole bunches for a week and aged in cuve for a year. This is a classic Loire Gamay, pure-fruited and juicy with just the right amount of earth and funk. In essence, the perfect bistro wine and something we’d happily enjoy a little chilled.