Grape varietal100% Gamay Noir.
Tasting notes
Bouquet: Intense nose with black and ripe fruits aromas such as burlat cherries, blueberry and blackcurrant, blending perfectly with spicy and roasted notes.
Palate: Fleshy mouth, both fruity and spicy with elegant, mellow tannins and a nice complexity offering a light sensation of sweetness in osmosis with the fruity aromas.
Serving suggestionsServe at a temperature of around 15-16°C. (59-60°F.).
Food and wine pairingWill be perfect paired with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as couscous, chili con carne, fajitas and tajine.
Ageing potentialReady to drink now but can also be kept 2 to 3 years.
OriginsBourgogne Gamay became a new regional appellation from the 2011 vintage.
The grapes must come exclusively from the Beaujolais Crus: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié and/or Saint Amour.
Gamay from the vineyards of the Beaujolais and Beaujolais Villages appellations cannot be used in the case of this new appellation.
Vinification and maturingMaceration lasted around 15 days under controlled temperature (25-28°C.) with regular cap punching and pumping over. After pressing, the temperatures are lowered in order to preserve the fruit aromas.
The wine is then transferred into stainless-steel tanks for a major part to obtain a good balance maximum fruit flavours and the delicate wood brought by the other part of the cuvée which was aged in barrels.
Malolactic fermentation was totally completed to bring roundness to the wine.
