# Barbe Fleurie (NV)

- **Producer:** François Rousset-Martin
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €35
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** violet, rose, raspberry, strawberry, cherry, plum, black pepper, yeast, butter, forest floor, game, leather

## About this wine

François Rousset-Martin, celebrated for his boundary-pushing, oxidative, and parcel-specific Jura wines, brings his meticulous, low-intervention philosophy to Beaujolais with 'Barbe Fleurie.' Sourced from organic Gamay vines in the prestigious Fleurie appellation, this wine represents a fascinating bridge between Jura's avant-garde winemaking and Beaujolais' historic terroir. Rousset-Martin focuses on capturing the pure, vibrant essence of the granite soils, creating a wine of remarkable energy, depth, and character that challenges traditional regional boundaries.

## Interesting facts

- Crafted by François Rousset-Martin, a legendary Jura producer famous for his complex, sous-voile Savagnins.
- The wine is bottled completely unfined and unfiltered to preserve its natural texture and vibrant energy.
- Only a tiny preventative dose of sulfur (~10 mg/L) is added at bottling, keeping the wine as natural as possible.

## Food pairing

This high-acid, low-tannin natural Gamay pairs beautifully with dishes that feature moderate richness and earthy or fruity components. The vibrant acidity cuts through the fat of duck, pork, and charcuterie, while the wine's subtle earthy undertones complement mushrooms and herbs without overwhelming the palate.

## Wine making process

The grapes are harvested by hand and undergo a gentle, low-intervention vinification. Fermentation occurs naturally with indigenous yeasts. The wine undergoes 100% complete malolactic fermentation to soften its natural acidity. No sulfur dioxide is added during the fermentation or aging processes, preserving the raw expression of the fruit. A minimal preventative dose of approximately 10 mg/L of SO2 is added only at bottling. The wine is bottled unfined and unfiltered to maintain its structural integrity and complex aromatic profile.