VARIETAL100% Gamay noir with white juice.
TASTING NOTESColour: Bright garnet red.
Nose: Nice fruity nose with crispy, greedy cherry aromas.
Palate: The mouth offers a round and gourmet attack, with aromas of ripe fruits and a final on elegant and supple tannins.
FOOD AND WINE PAIRINGThis wine is ideal with a plate of cured meats, pasta, smoked and plain ham, couscous, beef stew, grilled meats, and cheese as the French Camembert and Brie.
SERVING SUGGESTIONSServe at around 14-15°C. (57-59°F.).
AGEING POTENTIALEnjoy it now and in its early years.
ORIGINThe Coteaux Bourguignons appellation area merges with that of the Burgundy appellation. It covers 384 communes in the departments of Yonne, Côte d'Or, Saône et Loire and Rhône. From the Chablis and Auxerrois regions in the north to the Mâconnais region in the south, the grapes for this lovely cuvée were harvested in the rounded valleys of the Mâconnais vineyards. 3,000 hectares are dedicated to growing Coteaux Bourguignons Rouges.
The grapes are harvested by hand from vineyards with south-east and south-facing slopes, at altitudes of between 200 and 400 metres, on soils of clay and marl with hints of granite.
VINIFICATION AND MATURINGThe Gamay grapes are vinified in the Burgundy style to give it structure and elegance, while retaining its pleasant crispness and fruitiness. The grapes are completely destemmed. Maceration and fermentation at controlled temperature, with punching down twice a day. Two weeks in vats at an average temperature of 25-28°C. After pressing, the temperature was lowered and the wine was transferred to stainless steel tanks in order to preserve as much of the fruit as possible. Malolactic fermentation took place at 100% to soften the wine.
