|France / Bourgogne / Beaujolais
|SCEA des 2 Châteaux
The vines are situated in the "Moulin à Lure" and "En Brennay" terroirs in deep granite soil rich in minerals.
Manual harvesting with rigorous sorting of the berries. Burgundy vinification method with destemming. Long maceration of about 25 days. Aged for 9 to 12 months in 2 to 5-year-old oak barrels. The wine is filtered slightly to preserve its full complexity.
The nose is complex and robust with aromas of cherry, blackberry and liquorice. The nose is fullbodiedand well-structured with a good length and liquorice notes.
Red meat, game and Burgundy cheese such as Époisses.
VEGGIE : Pan-fried autumn vegetable platter: chestnuts, mushrooms and squash.
from 15 to 18 °C
It will age like a great Burgundy and can be cellared 5 to 10 years