A Gamay made using carbonic maceration in which whole cluster intracellular fermentation occurs in an oxygen-free environment. This unique winemaking technique creates wines bursting with high-toned, juicy fruit and gently nuanced tannins. Playful and vibrant, this  year's Lila is best served at cellar temperature (50-60º). Feel free to chill and crush it all summer long, but its acid structure and tannin texture also lend longevity.