Appellation
: Beaujolais
nouveau
Stock
: Gamay
Soil
: clay- sandy
Cut
: Gobelets and Guyot |
 |
Wine-
making process :
A thermo process (60° C/ 140 °F
for 12 hours ) for the best extraction
of the fruity flavours and of the
colour. A maceration of grape skins
for 2 days to reduce the development
of tannins and favour the development
of fruity fragrances. A limitation
of temperatures at 19°C ( 66.2°F)
after pressing to keep the red - fruity
fragrance that is very volatile at
this step of the process. A natural
malolactic fermentation ( for about
a month) and an immediate filtration
in order to eliminate bad tastes (lees). |
 |
|
Comments
on the tasting :
A shiny purplish - red colour . A
very aromatic red - fruity nose. An
intense and rich red - fruity palate.
The flavour varies along with the
vintage year.You can find fragrances
of blackcurrant, fruits of the forest,
raspberry or strawberry. It's a nouveau
wine that will keep its fruity flavour
for 5 to 6 months and that will develop
for 2 years. |
