Beaujolais

In the vineyard

Varietal: Gamay

Terroir: Clay-limestone

Exposure: Southeast and South Density: 10 000 vines per ha

Vine age: up to 85 years

Pruning: Goblet : 4 renewal spurs, 2 eyes

Yield: 40 to 50 hl/ha

Harvest: by hand, entire grapes, transport in 50 cases, double sorting on the parcel

Winemaking

After sorting, the entire grapes are displayed in as they were back in the old days. Fermentation takes place at low temperatures to maintain freshness and fruit aromas, unique characteristics of Beaujolais. Each terroir is turned to wine separately and then blended with the others.

Alcohol content: 12.5 % vol.

Ruby red color with hints of raspberry. Intense nose of red fruits with hints of licorice and pepper. The mouth is fat with richness and a slightly minty which strengthens balance and freshness.

Serve at about 12°C

Médaille d’Argent – Concours National de Macon 2012

1er Prix du Comité de Défense du Beaujolais 2011

Onglet de bœuf à la moelle

Jambon Persillé

Acra de morue