Winemaker Notes
From 60-year-old Gamay vines in Beaujolais' northernmost cru, this wine glows with a translucent ruby hue and violet reflections. The intoxicating nose bursts with freshly crushed raspberries, peony, and white pepper. On the palate, silky tannins frame flavors of red currant, blood orange, and a distinctive granitic minerality. Carbonically macerated and aged in concrete, this 13% alcohol beauty finishes with lifted acidity. Serve slightly chilled with coq au vin or mushroom tartines to appreciate its Burgundian elegance in a Beaujolais frame.
 
Food Pairings
Pair with beef tartare, cold cuts, grilled fish or dessert.