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