French wines guide
Terroir & Vineyard Information
- Grapes : 100 % gamay.
- Certification: Terra Vitis. The label for a thoughtful and environmentally conscious management.
- Local soil : Porous, decomposed granite with veins of manganese shale. The hillside parcels are exposed to the west, at an average altitude of 260 meters (850 feet).
- Vineyard: Surface area : 0.6 hectares of vines aged 50 years and more with a very high density of 9000 vines / ha. Traditional goblet pruning method.
- Yield : 48 hL / hectare, equivalent to 6 400 bottles per hectare
- Harvest : September Manual harvest at full maturity, by a team of 20-25 people. Maturation and hygiene are strictly controlled before and during harvest.
Winemaking & maturing
- Wine-making : Semi-carbonic maceration in whole bunch of grapes (berries + stalks) with strictly controlled temperatures to preserve fruity flavours. Long fermentation (15 to 20 days) with pumping over and punching to ensure perfect colour and refined tannins. No thermovinification to ensure excellent aging potential.
- Maturing : in concrete tank for 6 months in cellar. Storage in inert tank at the end of aging, prior to bottling.
- Color: Purple with purplish hues.
- Nose: very aromatic, Wonderful aromas of mixed red and black fruits.
- Palate: round and fresh, nice tannins, long on the palate. Light and well structured, with a hint of pepper. Red fruits, raspberry, blackcurrant, cherry.
- Service: fresh as an aperitif.
- Pairing: Excellent with quiche, charcuterie and or salad. Suitable for all occasions.
3 to 5 years, more, depending on cellar conditions.
- Dussert Gerber: 1st Grand Classified Wine
- Gilbert and Gaillard
- Dis Vins Edition
- Great Wines of France
- Internationnal of wines in Lyon
- Agricultural General Paris
- Great Beaujolais wines