Beaujolais Nouveau
The primeur is the most difficult wine to make and to sell because of the very short timing. The vinification is of high quality and identical to the other wines. From October 20, I am blending the most fruity and supple cuvees. The granites of the Saint-Vérand terroir give us the Beaujolais Nouveau with character, a real wine, as natural as possible which can improve even further within 12 months. A Beaujolais Nouveau but not only ...
Shiny and bright ruby color.
Complex and felted. Ripe fruits with aromas of raspberry and blackurrant.
Rich beginning with round tannins, a good maturity followed by the nice fruits bouquet. Pepper note with a good acidity and fineness, persistent finish.
With many plates: white and red meat, saucisson chaud, cheese and charcuteries, Lyon region cuisine, all the terrine (pork and poultry), fish. Original ideas: vinegared oysters !
Beaujolais
Beaujolais Nouveau
Red
Gamay
25-45 years
Dark granite
Guyot and Cordon de Royat
Manual harvest
0,8 ha
Traditional vinification of Beaujolais: half carbonic maceration with two pumping over per day during 10 min, maceration between 5 to 6 days in concrete tanks.
1 month in stainless steel tanks
13 °C
Enjoy it from 3rd Thursday in November
Enjoy it from 3rd Thursday in November At its peak within 6 months
|
775 Route du Vissoux - 69620 SAINT-VERAND - FRANCE
Phone: 06 37 63 36 27 | e-mail: jeanetienne@chermette.fr
www.www.jean-etienne-chermette.fr
|