The Beaujolais region has a long tradition of producing rosÚ wine but not as famous as the red Beaujolais.
The Louis Jadot Beaujolais RosÚ is a harmonious blend from 3 different origins : 2 growers and 1 cooperative.
Soils are mainly made of clay and calcareous with granite.
Amongst the 40.000 acres (16.000 hectares) of vineyards planted in the Beaujolais region (south of Burgundy).
The deepness of the soils varies according to the alluvial stripes.
The Gamay grape in this case, is vinified :
-ápartly by being first pressed, like a white wine and then put into stainless steel vats
-ápartly with a quick contact with the red skin during one night and then vinified in stainless steel vats.
The malolactic fermentation is made by Louis Jadot.
Winemaker's comments / Gastronomy
This vinification process will allow nice fresh redcurrant and raspberry fruit character.
This Beaujolais RosÚ can be drunk quite chilled
as an aperitif, or with salads, pasta dishes and cold meats.
The Beaujolais RosÚ has to be drunk young, within 2 years of vintage.
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