• Notre production de vins Beaujolais

L'abus d'alcool est dangereux pour la santé. A consommer avec modération.
Alcohol abuse is dangerous for health. Consume with moderation.

 

Our Beaujolais Wines

'Beaujolais Nouveau'
(released on the third Thursday in November following harvest)

Soil: Granite
Grape: Gamay
Wine: Elegant and aromatic. A ruby colour with an intense floral nose and bright, fresh, crisp fruity flavours.
Cellaring: Best enjoyed in the first two years to enjoy the fruitiness of the wine.
Drinking with: Excellent as an aperitif or with light first course dishes. Try chilling the wine in the summer months for a refreshing and fruity red.
Best served at 10º to15 ºC.

 

Beaujolais Nouveau
Beaujolais de garde 'clos de Combefort'

'Beaujolais de Garde' Close de Combefort

Soil: Limestone
Grape: Gamay
Wine: This wine spends extra time on its lees over winter and is a more structured wine than the earlier released Nouveau. In Beaujolais tradition, such a wine is said to have passed Easter.
Cellaring: Two to three years. Over time, the primary fruit evolves to more earthy Burgundian flavours.
Drinking: Excellent with cheese and roasted or grilled meat and poultry. The fruitiness in the wine also makes it a perfect accompaniment to spicy asian dishes.
Best served at 14ºC.

Beaujolais Aged in Oak Barrels

Soil: Limestone-clay of the Lachassagne area.
Grape: Gamay
Wine: A structured wine that is aged in oak for up to six months. Alcoholic and malo-lactic fermentation is completed in oak and the wine is bottles nine months after the grapes have been harvested.
Cellaring: Three to four years. We recommend drinking after one years ageing to allow the tannin and fruit to fully integrate
Drinking: Excellent as an accompaniment to small game and seasoned cheese.
Best served at 15ºC

Beaujolais élevé en Fût de Chêne

Bourgogne 'Grand Ordinaire'
Soil: Limestone-clay from the Lombardon hills area.
Grape: Gamay
Wine: Aged in oak for one year.
Cellaring: Three to four years. , during which the wine and oak barrel tannins fully combine. Degustation is preferable one year after bottling.
Drinking: Excellent as an accompaniment to grilled meat, wild boar and curries.
Best served at 15ºC

Bourgogne Blanc

Bourgogne Blanc

Soil: Limestone
Grape: Chardonnay
Wine: Fermented in stainless steel at a low temperature. Colour is straw with green reflections and the nose has notes of white flowers (acacia). The palate is crisp and refreshing with citrus fruit, finishing soft and round.
Cellaring: Up to six years
Consumption: Ideal as an aperitif or with oysters and fish.
Best served at 10ºC.

A consommer à 10° C

Rosée La Perl'in

Cépage : Gamay
Vin : LGrape: Gamay
Wine: Fermented at a low temperature to preserve the fruity aromas. The traditional bottle fermentation technique, 'prise de mousse', is entrusted to a contractor.
Consumption: Excellent as an aperitif or as an accompaniment to dessert.
Best served at 8ºC.

Beaujolais Village   DOMAINE Terre des Sablons


Beaujolais Village (Domaine Terre des Sablons)

Soil: Sandy and siliceous from the St-Etienne la Varenne area
Grape: Gamay
Wine: Deep red colour with purple reflections. The nose has pivoine nuances and the wine a fleshy mouthfeel.
Cellaring: Three to four years, and we recommend decanting this wine before serving.
Consumption: Excellent as an accompaniment to red meat, vegetarian dishes and desserts.
Best served at 14ºC.

L'abus d'alcool est dangereux pour la santé. A consommer avec modération.
Alcohol abuse is dangerous for health. Consume with moderation.
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