Production Notes
Grapes for the Gamay are selected from specific vineyards in Niagara. Post-harvest, the fruit is gently destemmed and crushed. From there, the juice is inoculated and allowed to ferment at an average temperature of 25 degrees Celsius for ten days. After fermentation, the wine is transferred to new and older French barrels where it is aged for six months, then racked into a stainless steel tank.