Ami
COUNTRY: France
REGION: Burgundy
Paul Perarnau and Willy Roulendes
Willy is the winemaker. After working at Domaine De Montille, he took care of wines from Clos du Moulin aux Moines to Auxey-Durresses. With this great experience, he gained a deep knowledge of the terroirs of the Côte de Beaune. For him, Ami is the opportunity to let burst a bubble of madness.
Paul is the farmer. Having been trained in the art of tasting in London and Paris, he is the link between the city and the countryside. His passion for wines of character led him to work with talented winemakers such as Oronce de Beler and Dominique Hauvette.
CUVÉES
Rorick Piquette
Region: Burgundy
Grape: Pinot Noir
Soil: clay, limestone
Farming: biodynamic conversion
Harvest: by hand
Aging: 12 months without racking or battonage
Fining: none
Filtration: none
Added S02: 25mg/l before bottling
“A-Miami Vice”
Region: Burgundy
Grape: Pinot Noir, Aligoté
Soil: clay, limestone
Farming: organic
Harvest: by hand
Winemaking: carbonic maceration in stainless for the Pinot Noir, direct press into old barrels for the Aligoté
Aging: one year without racking or battonage
Fining: none
Filtration: none
Added S02: less than 20mg at bottling
Stampede Heritage Red
Region: Burgundy
Grape: Chardonnay
Vineyard Size: 2.5 hectares
Soil: clay, limestone
Average Age of Vines:
Farming: organic
Harvest: by hand
Winemaking: The whole bunch was pressed and partly fermented in barriques and part in steel tanks
Aging: 1 year in old barrel
Fining: none
Filtration: none
Added S02: 20mg/L SO2
Rorick Chardonnay
Region: Alsace
Grape: 50% Gewürztraminer, 33% Pinot Gris, 33% Pinot Blanc
Soil: clay, limestone, schist
Farming: biodynamic (fruit purchased from Fred Hertz)
Harvest: by hand
Winemaking: Gewürztraminer and Pinot Gris macerated on skins, Pinot Blanc direct press, méthod3 ancestral.
Aging: in bottle
Fining: none
Filtration: none
Added S02: minimal at bottling
Aligoté Maceration
Region: Burgundy
Grape: Aligoté
Vineyard: east-facing at Chassey le Camps (5km from Bouzeron)
Soil: sandy clay
Farming: organic, converted and worked by Willy since 2017
Harvest: by hand
Winemaking: 60% 15 day maceration, 40% direct press
Aging: 10 months in stainless steel
Fining: none
Filtration: none
Added S02: minimal at bottling
