Intense garnet colour. A powerful and very complex nose with floral aromas (petal of peony pink, violet...), red fruits (blackberry, blackcurrant, redcurrant...), empyreumatic and spicy (cocoa, roasting, brown tobacco...). In the mouth, a beautiful harmony and a very rich tannic richness promising for the ageing potential.
The fruit of Gamay and the minerality of granite, a gourmet and elegant combination
Serve between 16 and 18 °C.
Unclog 1 to 2 hours in advance.
To be enjoyed within 1 to 8 years
A structured and fine wine that goes wonderfully with red meats (rack of lamb with vegetables, roast beef with foie gras...) or blue cheeses (Bresse blue cheese, Roquefort, Fourme d'Ambert...).
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Très belle expression du terroir, un gamay qui accompagne parfaitement vos barbecues
Notes de champignons et de sous bois au nez, belle expression du terroir en bouche
Dégusté après le gaay. Son jus est plus dense et l’acidité moins présente