Manual grape-picking. The whole grapes are gathered in vats (no crushing, no destemming). Controlled temperature: 18-28° C. Cooling after pressing. Malolactic fermentation done after the end of the alcoholic fermentation. Maturing in stainless steel tanks. Fining with egg-whites. Natural tartaric stabilizing thanks to the cold winter temperature. 25% of the crop is kept for a while in new oak casks.
Tasting Notes
Both juicy and properly dry with a wide spectrum of red berries, but also licorice and healthy tannins, this is bold and has plenty of drive for basic Beaujolais. Quite dry finish.” – James Suckling (2020)
