# Sextant Cuvée M Gamay (NV)

- **Producer:** Julien Altaber
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Burgundy, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** raspberry, strawberry, cherry, plum

## About this wine

Julien Altaber spent nearly a decade learning biodynamic and natural viticulture as cellar assistant to pioneer Dominique Derain in Saint-Aubin, Burgundy. In 2007, he established his own négociant label, Sextant, named after the historic nautical navigation instrument. The 'M' in Cuvée M pays homage to Maxime Troncy, an organic vigneron in Beaujolais who supplies the organic Gamay grapes. Sourced from Beaujolais and vinified in Saint-Aubin under the Vin de France designation, this bottling represents Altaber's philosophy of creating authentic, low-intervention wines.

## Interesting facts

- The letter 'M' in the wine's name honors Maxime Troncy, the Beaujolais grower who supplies the organic Gamay fruit.
- Julien Altaber named his label 'Sextant' after the traditional navigational instrument used to steer by the stars.
- The wine combines fruit from 60-year-old vines with young vines, using direct pressing and whole-cluster maceration.

## Food pairing

The high acidity and low, soft tannin profile of Gamay make it exceptionally versatile with food, especially when served slightly chilled. Bright acidity cuts through rich fats found in charcuterie, cured meats, and dark poultry, while light tannins prevent any metallic clash with delicate proteins or tangy sauces.

## Wine making process

The fruit for Cuvée M is harvested by hand from both young and 60+ year-old vines planted on granite and clay-limestone soils. Winemaking employs a dual approach: grapes from younger vines are directly pressed into stainless steel, while old-vine clusters undergo semi-carbonic maceration and whole-cluster infusion for 10 days. Fermentation occurs spontaneously using indigenous yeasts. The components are blended and aged in stainless steel and fiberglass vats without heavy oak influence. The wine is bottled unfined and unfiltered with minimal added sulfur.