BEAUJOLAIS

Terres de Roches Mères
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Practically all types of parent material (parent rocks) are found in the AOC Beaujolais. On average, the soils are deeper than those for the crus or Beaujolais-Villages.
Farther east, there are a few large outcrops of shale and volcanic rock.
In the southern part of the largest Beaujolais AOC, we find typical soils from marl or hard limestone from the secondary era (sandstone, white limestone, fossiliferous limestone, golden stone).



HISTORY :

The rightly famous drink known as Beaujolais is the foremost wine in the region of the same name. It owes its name to the medieval house of the lords of Beaujeu.
Traces of the first lord of Beaujeu appear in around 950.
Beaujolais is the wine of friendship. In its home region, it’s the wine of hospitality that gives full meaning to the term ‘easy-drinking’ that suits it so well.

VINIFICATION :

Manual harvest of Gamay Noir with white juice.
Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.

WINE :

Colour: Cherry red colour with purplish tints.

Nose: Very aromatic red berry nose (strawberries and ripe cherries).

Palate: A lovely fresh, fruity wine.

SERVING SUGGESTIONS :

Beaujolais is best appreciated when young, but it may be laid down for 1 to 2 years. It is the perfect accompaniment to mixed salad, poultry, picnic or simply to have a drink with friends. Serve at between 15 to 16°C.

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