A 100% Gamay made with a Burgundian approach. Brilliant ruby colour with aromas of dark berries, violets and spices. Fresh, fruity, and ripe with soft tannins. A versatile red and a Beaujolais for Burgundy lovers. Best served slightly chilled.
Emmanuel Giboulot comes from a long legacy of organic viticulture, and remains one of its greatest advocates in Burgundy today. He has four decades of experience in crafting the finest quality wines from a variety of terroir. The Beaujolais appellation extends from the limit of the Mâconnais in the north to Villefranche-Sur-Saône in the south. This south-east facing parcel is located in the commune of Bully, with limestone soils originating from 200 million years ago.
Vinification: The grapes are harvested by hand. After sorting, half of the grapes are de-stemmed, the rest are pressed as whole bunches. Alcoholic fermentation and maceration in vats, lasting about 3 weeks. Alternating punching down and pumping over are used depending on the desired extraction. This traditional Burgundian winemaking method produces light but dynamic wines. No sulphites or yeasts added. Aged in old oak barrels for 12 to 24 months before bottling.
Match it with: Salted meats, roast or grilled pork, roast vegetables with sauce, hard cheeses.
- France, Burgundy
- Emmanuel Giboulot
- Ready To Drink