Terroirs

The grapes are not all crushed on arrival at the winery. In this way fermentation will occur within the grape's own skin. Pressing is carried out only after the initial fermenting in the vats. For this reason, harvesting (usually in early September) must be carried out by hand only to avoid damage to the individual grapes. Finally, to preserve the typical fruity flavour of Beaujolais wines, ageing in vats is preferable.

Tasting

Purplish red colour which reveals perfectly its Gamay origins.
The bouquet is very pleasant with notes of fresh red fruits, especially cherry. The mouth is smooth and delicate with a very good balance between finesse and structure.

Food Matching

Poultry in cream sauce, large range of creamy, lightly smelled cheeses.