Beaujolais l’Ancien: such a name announces old vines. Indeed, the black gamay with white juice that gives this wine has fifty years. The plots face south-west, 300 meters above sea level on clay-limestone soils.
Vinification and maturation
The harvest is done manually. This wine is particularly good as it was produced with a blend of several vintages, with the Burgundian winemaking. Fermentation takes 3 weeks to 1 month. Breeding takes place until spring in wooden casks and cement tanks.
Color purple ruby. Aromas of red berries, licorice and white pepper. The tannins are soft. A harmonious wine, light in alcohol with good acidity. A gamay as it was formerly produced.
This wine is fresh and it goes great with pork tenderloin with cinnamon and cranberry, roast chicken, cheese and cold cuts. It deserves to be decanted in youth.
Medals / Press reviews
"Star buy: Looking for a lighter style red to serve with pate or a plateful of charcuterie, Beaujolais makes the ideal lunchtime choice with its moderate alcohol. This is a traditional style Beaujolais with a hint of bubblegum aromas, lovely crunchy red fruit flavours with a fresh vibrant acid to keep the mouth fresh. Traditionally made from Gamay grapes grown on golden limestone soils (hence the name) in the village of Chamay north of Lyon." - Rose Murray Brown, The Scotsman 30th Jan 2016