One night of maceration is enough to give birth to the Rosé Beaujolais. It keeps its pale colour of dawn and its freshness of an early morning. Awakened, soft and delicate on the palate like a new day that begins. Stemming from the Beaujolais Gamay Grape , this wine combines the suppleness of Rosé with the taste of Beaujolais’ fruits. Served chilled it goes excellently with light dishes .



This wine is cultivated with the same grape variety and the same soil as the Red Beaujolais. At Pizay the Rosé is a press wine which passed maceration and pressing without bleeding.

 
  • Grape variety: Black Gamay and white juice
  • Vines average: 40 years
  • Surface: 20 Ha
  • Yield: 55 Hl/ Ha
  • Location: Piémont
  • Exposure: south – south-east
  • Soil: granitic sandy – silty
  • Pruning: single guyot with 5 buds
 
  • Grape-picking by hand.
  • Maceration 1 day.
  • Pressing.
  • A controlled temperature is maintained: 18°C.
 
  • Earth filtered (diatom).
  • Bottled in spring.
 
  • Alcohol: 12,3°C
  • Ph: 3.5
  • Total acidity: 3.3
  • Sugar: less than 2g
  • Robe: eye of partridge.
  • Nose: mixed red fruits.
  • Palate: simple and fresh, light and powerful.
  • Dominant: freshness.
  • Development and Laying-Down Time: 1 year, vinified to be rapidly drunk.
  • To be served: chilled, 14°C.
  • Goes with: light dishes, cooked meat, white meat, fattened hen, chitterlings sausage, snails,...