Varietal: 100% Gamay
Soils: Clay and limestone in the south, alluviums in the north.
By full cluster, being a specificity of the Beaujolais wines. Vatting from 4 to 6 days. After the first malo-lactic fermentation, the grapes are pressed, both juices are blended. A second fermentation occurs: the malo-lactic fermentation, giving more softness to the wines by removing the excess of acidity.
Bright red color with garnet red hints. Red and black fruit notes. Very elegant wine. Nice aromatic and fruity bouquet. Rounded, ample and well balanced in the finish. Pairs well with salads, grilled meats, cold cuts and cheese.