VarietalBlack Gamay (Gamay Noir) with white juice.
Tasting notesColour: Elegant ruby red with purple reflections.
Nose: A fresh and fruity bouquet wine with aromas of small red fruits (strawberry).
Palate: A fruity and lively taste, round and supple in the mouth, with good balance and smoothness.
Food and wine pairingA pleasant, convivial wine to enjoy at any time of day, on a picnic, before a meal, or with cold meats, starters, poultry, grilled meats...
Serving suggestionsIt should be served between 11 and 13°C. (52-55°F.)
Ageing potentialBeaujolais is a highly aromatic wine that could be drunk to enjoy its fruity bouquet. Best between one to 3 years.
OriginsBeaujolais A.O.C wines are mainly produced in the south of Villefranche-sur-Saône. The vineyard spreads over 9 700 hectares. It is the most important production area representing 50% of the total production. Only one variety of vine is used in the Beaujolais vineyard : black gamay with white juice which produces red wine. The region also has the highest density of plantations (between 9 000 and 13 000 vines per hectare) which, together with a strict trimming of the vines (12 buds max.), limits the yield. The Beaujolais wine making method is unique and combines ancestral method with modern technique.
Soils made of chalky clay and granite. Average age of vines : 40 years.
Vinification and maturingManual harvests. Traditional semi-carbonic Beaujolais vinification during 12 to 15 days to ensure good extraction, with temperatures held at 22-25°C (71-77°F) to protect the fruit of the Gamay grape. Ageing in vats.
