The Beaujolais always a teaser, light hearted, laughing, fruity and smooth, it knows how to titillate the tastebuds and slide along the palate.

This appellation covers on 1100 hectares and produces an average of 750 000 Hectolitres per year of which 50% will be coming onto the market as Beaujolais Nouveau.
	Grape variety: Black Gamay Vines average: 40 years Surface: 22 Ha Yield: 55 Hl/ Ha Location: Piémont Exposure: south – south-east Soil: granitic sandy – silty Pruning: single guyot with 5 buds
	Putting into tanks without crushing or removing stems. Semi-carbonic maceration. A controlled temperature is maintained: 18-28°C.
	Earthfiltered (diatom). Clarified with egg whites. Bottled in spring.
	Alcohol: 12,3°C Ph: 3.5 Total acidity: 3.3 Sugar: less than 2g Robe: lively and brilliant, purplish brilliance of young wines. Nose: blend of red fruits (raspberry, blackcurrant,...), characteristic for the Gamay grape variety. Palate: subtle and fresh, easy and pleasant. Development and Laying-Down Time: 1 to 3 years. To be served: chilled,14°C. Goes with: light dishes, cooked meat, white meat, fattened hen, chitterlings sausage, snails,...