The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
South facing with a slight slope.
Decomposed granite and crumbly schist referred to regionally as "rotten rock".
The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
In vats on the lees. All terroirs vinified and aged separately.
Guignier’s 2017 Beaujolais bursts with notes of smoky cherries and raspberries, followed by a medium-bodied, melting and mouthwateringly tangy palate. It’s a delicious wine that will shine in the near-term.
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