Fruit is grown in the Haut Beaujolais, the northern part of Beaujolais, where granitic and sandy subsoil contains a high percentage of manganese, which produces an especially deep and rich expression of Gamay. The grapes are handpicked in whole bunches and naturally undergo partial carbonic maceration before fermentation. Cold soaking is longer than usual for Beaujolais and the wine is matured in stainless steel.
The wine shows a very deep ruby color with purple reflections. On the palate, one can taste the fruit with soft spices. Tannins are soft but present delivering a superb finish.
Light red meat dishes and grilled or roasted white meats such as veal and poultry, especially prepared with savory herbs or spices.
POINTS OF DISTINCTION:
- In the Haut Beaujolais (the northern Beaujolais) granitic and sandy soil has a high percentage of manganese, producing an especially deep, rich Gamay.
- Extended maceration ensures maximum extraction of color and tannins.