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GRANDES MISES

BEAUJOLAIS-VILLAGES 2017

BEAUJOLAIS-VILLAGES 2017

click on one of the vintages below for further information
2020 - 2022

Grape varietal

Black Gamay with white juice.


Tasting notes

A refined, very elegant, powerful wine where the terroir is fully revealing

With a fine ruby-red colour, it offers a nose of small berry fruit such as blueberry. The taste is agreably surprising, with well-rounded, soft tannins and good length.

A very fine Beaujolais-Villages.


Serving suggestions

Best served at a temperature of around 14°C to 16°C. (57-60°F.), to appreciate its fruit aromas, its delicacy and freshness. Try also to decant this great Beaujolais-Villages to discover new tastes!


Food and wine pairing

Ideal with charcuterie, Italian dishes and white meats. 


Ageing potential

The long vat maceration allows for good extraction. This wine is therefore well-structured and can easily age up to 5 years.


Origins

The Beaujolais region forms part of the “Grande Bourgogne Viticole”. It starts South of the Mâconnnais. With 100% Gamay grapes, the Beaujolais Villages appellation is situated in the two departments of the Rhône and Saône-et-Loire, and especially around the villages of Blacé, Lancié, Régnié and Lantignié.


Terroir

The soils are mainly composed of limestone and clay interspersed with sandy granite veins. Of the total 22000 hectares planted in the Beaujolais region, 6000 hectares are entitled to the “Beaujolais- Villages” appellation, which is the intermediary appellation between “Beaujolais” and the 10 Crus.

Our wine is made up from a vineyard situated in: Blacé, situated towards the South of the region, several kilometres from Villefranche-sur-Saône. The vineyard extends from the Blaceret plateau (215 metres altitude) to the wooded hillsides of the Col de Failly (at 673 metres) and produces 420 hectares of Beaujolais-Villages.


Vine and soil

Age of Vines: 48 years
Yield: 56 hectolitres per hectare Plots:
A parcel selection with vines pruned “en gobelet” on sandy and stony soils.
Blacé brings roundness and fruit to the blend.


Vinification and maturing

The harvest is collected by our partner-growers. The very ripe stalks have been placed with whole bunches in a concrete vat by gravity.

Burgundy-style vinification, The fermentation maceration which lasted 3 to 4 weeks with cap-punching, over-pumping and racking before pressing at the end of October. During the pressing, the juice from each cuvee were blended and racked for a malo-lactic fermentation on fine lees, followed by a long ageing of 11 months.

Bottled in September 2018 after a very light filtration.

20200 bottles in total


Vintage : 2017