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Traditional Beaujolais vinification: whole uncrushed bunches of grapes are put into vats allowing intracellular fermentation to begin inside each grape. A long maceration period (8 days) is used to extract fruit flavors and structure. After alcoholic fermentation, malolactic fermentation takes place in the tank.
Red cherry colors with purple hues. Aromatic nose packed with jammy red berry aromas. Licorice notes appear with aeration. Medium-bodied and fruit driven, this wine exhibits delicious aromas of cherry and raspberry. A delightful wine for picnics, barbecues, fried chicken, or pizza.
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