Grapes: Gamay
Country: France
Regions:Beaujolais
Wine Type:Red
Vintage: 2018
Bottle Size: 750ml
Alcohol: 14%
₩48,533 ₩55,092 한국 부가가치세 별도(추후 납부 + 관세+수수료)
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all South Korean taxes to the courier after receiving your delivery. Read about shipping to South Korea, VAT and Duty Taxes.

GUY BRETON! 🥳

The legendary producer from “The Gang Of Four” (alongside fellow Beaujolais producers Marcel Lapierre, Jean-Paul Thévenet & Jean Foillard) who are so often referenced as reviving the older methods of making wine and influencing so many other winemakers to make authentic wine in a low-intervention wine.

P’tit Max 2018 is a Gamay sourced from Guy Breton’s 'Les Charmes’ vineyard in Morgon, featuring very old vines (some 100 years plus). The wine is elegant and soft in it’s tannic structure (more so than most other Morgon wines in our opinion), yet benefits from some air and is lighter than expected.

This wine is a little closed if drinking now, so we suggest to age for a while.

If drinking now, we suggest to decant for 2 hours (yes!) as this is a subtle wine at the moment, with a delicate, mild expression that requires time to find. Black cherry, vanilla and some herbs only then become noticed. It has a thinnish mouthfeel, ideal for afternoon sips.

We ship every Wednesday. Order by Tuesday 10am.

P'tit Max 2018 | Natural Wine by Guy Breton.
Guy Breton - P'tit Max 2018
₩48,533 ₩55,092 한국 부가가치세 별도(추후 납부 + 관세+수수료)

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NATURAL WINE FROM BEAUJOLAIS

Located in southwest France, Beaujolais is known for its focus on one grape variety—Gamay—making up 98% of the region's vineyards. The other 2% is mostly Chardonnay.
Some of the standout natural wine producers from Beaujolais include Jean Foillard, Clos Bateau, Domaine Lapierre, Guy Breton, Sebastien Morin, Thillardon and Metras. If you want to dive deeper into the history of natural wine in Beaujolais, check out our article, where we explore the region's pioneers, the technique of carbonic maceration, and the challenges it’s faced over the years. Read more here.

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