This comes predominantly from five hectares of Gamay in Le Bois d'Oingt with a limestone-clay
soil that gives suppleness and fruitiness to this cuvee. Some grapes are also sourced from
more granitic soil near the winery in Saint Vérand. Harvested by hand at full ripeness, the fruit
undergoes a traditional semi-carbonic, five day maceration in cement and stainless steel vats,
with minimum additional sulphur added, followed by four weeks maturation in stainless steel
vats. This style of wine can partner a wide range of food and the winery recommends; oysters,
seafood, charcuterie, pork, poultry and lighter red meats. They also recommended a serving
temperature of around 13° degrees.
The style here is the epitome of quality Beaujolais Nouveau: bright aromatics of raspberry and
strawberry and a forthright, supple and easy to drink palate. As Martine Chermette writes, "Contrary
to common belief, the nouveau style of wine is the most difficult one to make! In record
time (around 4 weeks), we have to craft a wine that will be ready to drink on 3rd Thursday in
November. It is on tasting that Pierre-Marie selects, from 20th October, the most supple grapes
with the best fruit expression for the assembly of this cuvee."