Maison Romane is extending its Mousses Sauvages collection by crafting a top-fermented beer brewed with pressed Gamay juice produced from partial carbonic fermentation. The natural yeasts used come from vats of fermenting Gamay wine. The beer is then aged for seven months in oak foudres (large tuns) before being bottled for a second fermentation.
The golden colour graced by pinkish tints reveals a delicate nose combining notes of white peony delicately mingling with vine peaches. On the palate, freshness prevails, combining perfectly with the fruity and floral aromas of the nose, leading to a bewitchingly refreshing finish. The Mousses Sauvages de Gamay are exceptionally cellar-worthy beers that will happily wait a few years in the cellar, but can also be enjoyed straight after bottling.