This cuvée is made from 100% Gamay. It's intense, straight, pure, with notes of tangy red fruits. The grapes are vatted in wooden vats, in whole bunches. On the nose it is an explosion of red fruits, on the palate the attack is fresh, the aroma is natural but not very marked. It's not a light Gamay like you can sometimes find, there is a nice substance to this wine... "La Boudinerie" has body.

Moreover, speaking of bodies, La Boudinerie is the name of the tufa stone farmhouse in which Noëlla lived and the place where her cellar was located during the first years of her installation. Formerly it was called "La Closerie de la Tesnière" but it changed its name during the 19th century for unknown reasons, and to be renamed "La Boudinerie".

A natural wine yes (but without the faults that some natural wines may present), a wine with almost no added sulfur, a Vin de France and proud of it, a woman's wine (and what a woman!) but above all a pretty wine, well made and full of charm, fleshy and greedy, not heavy but not light either: a red that you will enjoy drinking with meat cooked in sauce, a tartiflette or other raclette this winter but also around a platter of charcuterie and cheeses all year round.