Le P'tit Fût Beaujolais 3L
Ref : 316856
3 litre barrel
i.e. 0.70 € / liter
- Keeping level A consommer dans les 3 mois
- Service temperature 14°
Our food and wine pairings
- White meat
- Soft cheese
Our oenologists' opinion
Fruity and crisp
Its dark ruby color announces a nose of red fruits and black cherry. The palate is balanced, big, round and nervous with character. The finish offers coated tannins. Crispy.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
The gamay grapes are handpicked and fully (without being de-stemmed or crushed) thrown into hermetic tanks that are saturated with carbon-dioxide. This “carbonic” method helps to obtain wines that can be appreciated early on.
Domain and appellation
Internationally recognized, the Beaujolais appellation is Burgundy’s southernmost appellation. This AOC stands among the region's flagships appellations along with Beaujolais-Villages et Beaujolais Supérieur (or cru).
- Terroir: Stretched on 9400 hectares, the vineyards lay on diverse terroirs with a dominance of limestone-clay and silty-clay soils.
- Viticulture: The gamay is the only grape variety used for the production of AOC Beaujolais wines. Its planting density is tight with an average of 6000/8000 plants per hectare. Spur pruning methods are commonly used.
- Vinification: Carbonic and semi-carbonic macerations are characteristic of Beaujolais wines and aim at highlighting the wine fruit-forward aromas. Those methods help to create wines that will be available early on in primeur (Beaujolais Nouveau). The Beaujolais can also age traditionally in oak barrels. The maceration period will vary from 4 to 5 days for primeur wine to 8 to 12 days for age-worthy wines.
- Gamay : 100%