AOP
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AOP Beaujolais is not dead

£18.50

Out of stock

Out of Stock

Description

A juicy, succulent, moreish Beaujolais made without any sulphur!
A juicy, succulent, moreish Beaujolais made without any sulphur! This is full of cranberries, raspberries, strawberry, lots of spice, a tiny bit of citrus zest, graphite notes and a vibrant complex acidity. Beautifully balanced and very easy to drink. There is a real depth and concentration of flavour despite its lightness of touch.

Taste

Spice and graphite, Vibrant dried red fruits

Aroma

Citrussy cranberry and dried cherry, Spicy

Domaine Chasselay comprises 13 hectares of vineyards and is located in Châtillon d'Azergues, with focus on Côte de Brouilly and Brouilly. In recent years, the estate also makes wines with fruit that is sourced from further parcels of vines in Morgon, Fleurie, Chénas and Moulin à Vent. The Chasselay family have been vignerons here since 1464! Working alongside their parents, Jean-Gilles and Christiane, son and daughter Fabien and Claire continue the family tradition of striving for ultimate quality and authenticity in their wines alongside a commitment to respect the environment in all that they do. Zero weeding and zero synthetic chemical products: that is how they nuture their vines and make their wines, all in full compliance with Ecocert specifications of Organic Agriculture (AB), since 2006. The estate maintains hedgerows and borders of wild flowers in their vineyards. It is the family's way of promoting biodiversity, combating erosion and preserving wildlife. They also pay particular attention to the lunar calendar, the seasons and the weather forecast in order to work the land and the wines in respect of their biological rhythms. Mechanical or manual, plowing helps regulate natural grassing. Fabien encorages plants to grow (clover, chickweed, veronica, bluegrass, bindweed etc.) as they reduce the risk of disease and erosion. All wines are matured in oak barrels or larger wooden tanks/vats for six to eight months. All grapes are vinified with indigenous yeasts but without the addition of sulphites, with only a small dose being added at bottling. Fabien did part of his training at Domaine Bruno Clavelier in Vosne-Romanée, and he came to favour a high degree of de-stemming rather than doing Beaujolais’ traditional, 100% whole cluster fermentations. The result of all of this is Beaujolais of unusual succulence.

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