Garnet red, medium intensity. Pleasant nose with intense strawberry and raspberry aromas and slight spicy
notes. Supple and well-balanced wine, with pleasant fruity mouth flavors and a crisp finish.
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Wine maker notes
Traditional Beaujolais vinification methods are used: whole uncrushed bunches of grapes are put into vats
allowing intracellular fermentation to begin inside each individual grape. A long maceration period of 8
days and several "delestages” are used to extract additional fruit flavors and structure. After alcoholic
fermentation, malolactic fermentation takes place in the tank. The wines are then blended, fined and
filtered prior to bottling.
Serve with roast turkey and game birds and water fowl.