This year's Tutti Frutti is a Petillant! As usual it's all Gamay, this year Emélié took the juice from a portion of the the juice of a one week whole grape maceration that is going into their paltieres wine. And on top of this she added the press juice from the same parcel used for tutti frutti last year. It was then given a short elevage in tank before bottling with some sugar left to give some bubbles. Left on the lees until disgorging by hand. Screaming with vibrant fruit, it's a wonderful summer fizz that will only improve in bottle, (if you can hang on).