Production
Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison of 7-10 days keeps the up-front, juicy, fruit characters without adding excessive tannin.
Tasting notes
Juicy, super ripe and softly perfumed on the nose, this is full of the flavours of summer fruit compote. Ripe tannins and vibrant acidity present an easy drinking wine with a soft, approachable finish.
Food match
Good with a charcuterie platter, BBQ sausages or even a hearty salad; try the regional salade Beaujolaise; a poached egg with fried bacon strips on green salad ...and don't forget the garlic!
