100% Gamay
United Cellars is proud to be the sole importer of this incredibly enjoyable wine
Amazing Small Producer Sourced for United Cellars by our MW consultant Alistair Cooper
In Stock
Ready for dispatch from Warehouse same or next business day
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Description
CHARACTERISTICS OF THE VINE Plot selection – Vine on the hillside between 20% and 30% – Place called “La Tonne”, on the heights of Fleurie, east of la Madone. South-South-East orientation – Average age: 45 years 1st plot acquired by Leon, great-grandfather of Baptiste Aufranc, in 1933. Shallow granite soil with very little clay. Friable rock, acidic soil which requires an addition of lime.
VINIFICATION Manual harvest Traditional Beaujolaise vinification (incorporation of whole bunches into vats), alcoholic fermentation in concrete vats at 23-25 C° with maceration for 9 to 12 days. Toasted vats – punching down and draining (the juice is removed from the vat) then re-roasting until devatting. Soft pressing – Bottling the following year
Grape variety: Gamay
Colour: Bright red with ruby reflections
Aroma: The nose is generous, very expressive, black fruits, floral notes.
Character : Fruity and delicious wine, with a nice structure and substance. The palate is crisp, balanced and fresh. The tannins are fine.
Advice: Sautéed white meats, rabbit, lamb, poultry, sweetbreads, duck with turnips and mature cheeses…
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Poultry
Red Meat
Description
CHARACTERISTICS OF THE VINE
Plot selection – Vine on the hillside between 20% and 30% – Place called “La Tonne”, on the heights of Fleurie, east of la Madone. South-South-East orientation – Average age: 45 years
1st plot acquired by Leon, great-grandfather of Baptiste Aufranc, in 1933. Shallow granite soil with very little clay. Friable rock, acidic soil which requires an addition of lime.
VINIFICATION Manual harvest Traditional Beaujolaise vinification (incorporation of whole bunches into vats), alcoholic fermentation in concrete vats at 23-25 C° with maceration for 9 to 12 days. Toasted vats – punching down and draining (the juice is removed from the vat) then re-roasting until devatting. Soft pressing – Bottling the following year
Grape variety: Gamay
Colour: Bright red with ruby reflections
Aroma: The nose is generous, very expressive, black fruits, floral notes.
Character : Fruity and delicious wine, with a nice structure and substance. The palate is crisp, balanced and fresh. The tannins are fine.
Advice: Sautéed white meats, rabbit, lamb, poultry, sweetbreads, duck with turnips and mature cheeses…
VINIFICATION Manual harvest Traditional Beaujolaise vinification (incorporation of whole bunches into vats), alcoholic fermentation in concrete vats at 23-25 C° with maceration for 9 to 12 days. Toasted vats – punching down and draining (the juice is removed from the vat) then re-roasting until devatting. Soft pressing – Bottling the following year
Grape variety: Gamay
Colour: Bright red with ruby reflections
Aroma: The nose is generous, very expressive, black fruits, floral notes.
Character : Fruity and delicious wine, with a nice structure and substance. The palate is crisp, balanced and fresh. The tannins are fine.
Advice: Sautéed white meats, rabbit, lamb, poultry, sweetbreads, duck with turnips and mature cheeses…
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Poultry
Red Meat
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Poultry
Red Meat