Terroir: The Beaujolais appellation extends from the Maconnais in the north until Villefranche-Sue-Saone (just north of Lyon) in the south. The soils are granitic in much of Beaujolais, and the grapes that make this wine are grown on schist with a south-east exposure. 

Vinification: Grapes are hand-harvested, with 30% whole-bunch and the remainder destemmed. The alcoholic fermentation and maceration lasts 27 days in an open wood vat with occasional pump-overs and punch-downs. This is the traditional approach to vinification in Beaujolais. The wine is aged in old, re-used oak vats for 11 months before bottling.

  • Red
  • Gamay
  • France, Burgundy
  • Emmanuel Giboulot
  • Dry
  • 12.50%
  • Ready To Drink