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Anjou Gamay 2019

AOP ANJOU GAMAY

  • 5,70€

  • /tax incl. PU *exclusive price
  • Vintage : 2019
  • Volume : 75 cl
  • Grape : Gamay Noir
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Winemaking Criteria

• Optimal maturity for a rather early manual harvest on September the 23rd, 2019 with a selection of the finest ripe and healthy grapes in the plot in front of the castle.
• Vinification : carbonic maceration over 8 days with high heating to extract color and aromas.
• At the end of the malolactic fermentation, aeration and small racking to enhance all the gains (color, structural structure)
• The wine is prepared in March by filtration before bottling in April 2020.

A Sensory Experience

The color : The wine is ruby colored with reflection of purple tinges, sign of a young and pretty pure wine.
The nose reveals delicate sweet cherry notes, raspberries and strawberries of the woods associated with spicy aromas of black pepper, typical of the Gamay grape. Pepper that brings a fresh complexity.
On the palate, the first impression is soft and fluid with a very discreet tannin structure and a touch of acidity characteristic of the 2019 vintage.

Wine and Food Matching

Served at a 15 to 17°C temperature (59 to 62.6°F), Anjou Gamay will perfectly match simple dishes and meals with some friends:

  • Delicatessen (“Rillauds”, “andouille” (chitterlings), “rillettes” (potted mince), cold “boudin noir” (blood sausage) with some “fleur de sel” (salt) some pepper…
  • Grilled white meat, or grilled sausages and chitterlings
  • Delicate red meat (Carpaccio or tartar…)
  • Slow-cooked beef (stew, daube…)
  • Soft rind cheese (reblochon, brie, camembert…)

Should be enjoyed during the year, in order to keep the freshness.
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