The Gamay Bourgogne Rouge di Louis Jadot was produced with 100% Gamay grapes from some crus located in the Beaujolais area, including Brouilly, Fleurie, Moulin-à-vent, and Saint-Amour. After manual harvesting, the bunches were transported to the cellar and partially destemmed in preparation for red winemaking. The alcoholic fermentation of the must took place in stainless steel and was accompanied by maceration on the skins for 15-20 days, favoring the extraction of color, tannins, and other substances. The aging occurred, for a period of 8-12 months, in stainless steel and concrete tanks.

GAMAY BOURGOGNE ROUGE LOUIS JADOT: TASTING

The Gamay Bourgogne Rouge di Louis Jadot presents itself with a ruby red color with bright reflections. On the nose, it offers aromas of small red fruits combined with floral notes of rose, iris, and violet, along with hints of sweet spices. On the palate, it is savory and balanced, with a smooth tannic texture and a persistent fruity and floral taste. It pairs well with cold cuts and cheeses as well as flavorful meat dishes, especially those based on red meats.