Appellation
:
Beaujolais Rosé
Stock
: Gamay
Soil
: clayet
Cut
: Gobelets and Guyot |
 |
Wine-
making process :
A light fermentation of grape skins
( 24 hours ) before pressing to get
a beautiful rosé colour and
fruity fragrances. A controled alcohol
fermentation at 19°C to keep the
fruity fragrance. Two rackings to
eliminate the biggest sediments and
the taste of lees. A natural malolactic
fermentation ( 3 to 4 months ) at
18°C to eliminate the acidity
you can often get with rosé
wine. |
 |
|
Comments
on the tasting :
A strong rosé ( pink ) colour.
A fresh fruity nose. Avery nice intense
and refreshing red - fruity palate
of raspberry and strawberry. You'll
enjoy it in the summer as an apéritif
or with a barbecue. It will stay fruity
for 1 year. |
