Varietal100% Gamay.
Tasting notesColour: Deep garnet-red with purplish highlights.
Nose: Intense, with aromas of very ripe red fruit and black fruit such as burlat, raspberry, blackcurrant and bilberry, combined with a hint of roasting and spice.
Palate: Fleshy, fruity and spicy on the palate. The tannins are present, yet mellow and complex.
Food and wine pairingIdeal with a plate of charcuterie, pasta, couscous, beef stew, grilled or roasted meats, and cheese such as the French Camembert and Brie.
Serving suggestionsIdeally served at 15-16°C. (59-61°F.) as an aperitif or at 17-18°C. (62-64°F.) with food.
Ageing potentialReady to drink now, can be kept 2-3 years.
OriginsThe Coteaux Bourguignons appellation area merges with that of the Burgundy appellation. It covers around 300 hectares and 384 communes, stretching from the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, via the Côte d'Or and Côte Chalonnaise.
The Coteaux Bourguignons appellation exists for red, white and rosé wines. The special feature of this appellation is that it can be produced from a blend of grape varieties. Our grapes come from the Côte de la Beaune, Côte Chalonnaise and the north of the Mâconnais.
- Terroirs made up of clay and marl with hints of granite.
- Hilly terrain.
- South-east and south-facing.
- Altitude: 250 to 600 metres.
Vinification and maturingThe grapes were completely destemmed. Maceration and fermentation under controlled temperature with punching of the cap twice a day. Two weeks in fermentation vats at an average temperature of 25-28°C. After pressing, the temperatures were lowered and the wine transferred to stainless steel vats to retain as much of the fruit flavour as possible. Malolactic fermentation took place at 100% to allow the wine to soften.
