SAINT AMOUR

Colour: deep ruby.

Nose: rich floral (peony, reseda) and fruity (raspberry and vine peach) aromas, with a hint of kirsch.

Palate: dense, with harmonious tannins and aromas.

It is the perfect accompaniment to poultry, red meats and soft cheeses such as Brie or Camembert.

Serve between 14-15°C.

Saint-Amour is best appreciated when young, but it may be laid down for 3 to 5 years.

100% Gamay Noir.

The northernmost cru of the Beaujolais, Saint Amour is the terminal of the «Crus» road. The very charming hamlet of Saint Amour would go back to Roman times, when a warrior Amor, converted himself to catholicism and founded a monastery settled on the dominant peak of the Saône valley. The estate's vines, on average 40 years old, benefit from excellent exposure at an altitude of 300 metres.

Manual harvest. Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.