Beaujolais Gamay à petits grains Jean-Yves Sonnery
Description
Red
Rich and Silky
This small-berried Gamay, grown on vines around forty years old, thrives on schist soils that lend the wines a delicate bouquet. Sustainable viticulture is at the heart of their approach. This involves controlling the quantity of grapes per vine (or yield), managing the vigour of the vines, and tailoring treatments to the strict health requirements of the vines whilst respecting the environment.
A lovely light red colour with a youthful appearance. A very pleasant nose of ripe raspberry.
On the palate, a pleasant texture, clear fruity aromas and a cohesive finish that emphasises expression and freshness. (score 89/100 Gilbert & Gaillard International Challenge Selection 03/2026)
A lovely light red colour with a youthful appearance. A very pleasant nose of ripe raspberry.
On the palate, a pleasant texture, clear fruity aromas and a cohesive finish that emphasises expression and freshness. (score 89/100 Gilbert & Gaillard International Challenge Selection 03/2026)
Cultivation method
HVE3
Grass-covered vineyards
Scratching if necessary
Work around the vines
Grass-covered vineyards
Scratching if necessary
Work around the vines
Grape variety
100% Gamay
Type of harvest
Hand-harvested whole bunches
Winemaking
Traditional semi-carbonic method, using whole bunches
Heated to 28°C for the first two days to extract colour.
Temperature raised to 33°C for 2 days
Pumping over and racking in the mornings and evenings.
Maceration for approx. 7 days at 25°C to produce supple tannins.
Fermentation in concrete and stainless steel vats.
Ageing: 6 to 8 months.
Heated to 28°C for the first two days to extract colour.
Temperature raised to 33°C for 2 days
Pumping over and racking in the mornings and evenings.
Maceration for approx. 7 days at 25°C to produce supple tannins.
Fermentation in concrete and stainless steel vats.
Ageing: 6 to 8 months.
Wine pairings
Tapas, cold cuts, white meats, vegetables, soft cheeses with bloomy rinds, desserts with red berries
Tasting temperature
11-13°C
Alcohol content
12.5%
Cellaring potential
3 years
|