The Nouveau Beaujolais comes from the Beaujolais Gamay grape variety which goes through a short fermentation under controlled temperature with the full grape to preserve the flavour of the berries. On nose and mouth its taste is characterised by the charm of its fruits and fresh berry flavour, which reminds one of the recent harvest season.

This appellation covers 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 with white juice Vines average: 45 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. Putting into tanks the full grapes without crushing or removing stems. 4 days of semi-carbonic maceration. Selected yeast is added. A controlled temperature is maintained: 18-25°C. Cooling after pressing to 18°C.
	Malolactic fermentation after alcoholic fermentation. Preservation in stainless steel tanks to avoid oxidation and keep the young character. Earth filtered (diatom). Bottled at the end of October.
	Alcohol: 12,4°C Ph: 3.6 Total acidity: 3.3 Sugar: less than 2g Robe: purplish, crimson. Nose: An aroma of very ripe red fruits with nuances of strawberry, blackcurrant and blueberry. Palate: fruity, fresh. Dominant: fruit and youthfulness. Development and Laying-Down Time: comes onto the market the 3rd Thursday of November. It should be drunk within 6 month. Vinified to be drunk rapidly. To be served: chilled,14°C. Goes with: light dishes, cooked meat, white meat, fattened hen, chitterlings sausage, snails,...