MORGON

Colour: Beautiful deep purple colour that sparkles with ruby highlights.

Nose: Powerful, with aromas reminiscent of stone fruits such as apricot, peach, cherry, and plum.

Palate: This is a full-bodied, rich, and fleshy wine. Over time, well-structured cuvées will develop scents of ripe fruit, stone fruits and kirsch, sometimes even stewed fruits.

The Morgon is comfortable with all kinds of meats, game in sauce, a rib steak, pork chops or grilled white meat. For cheese, prefer Camembert, Brie or Brillat-Savarin.

Serve between 15° and 17°C.

This is a wine that may be laid down for 3 to 8 years or more.

Gamay

The Morgon appellation is harvested in the village of Villié-Morgon, in the north of the Ardières valley, in the heart of the Beaujolais crus. It is the second largest appellation in the Beaujolais after Brouilly. The vineyard extends on either side of gentle slopes with an exceptional eastern exposure. The soil is made up of rocks that contain varying proportions of clay. What is called "roche pourrie" or "morgon", is a soil composed of almost entirely eroded schist and ancient blue-green volcanic rocks. Surface area: 1,100 ha.

A traditional Beaujolais vinification with whole bunches under controlled temperatures (22 to 28°C) is applied. The grapes macerated for 8 to 15 days so that the juice would get strong aromas, good color and tannins from the skin.