Louis Max Fleurie Beaujolais 2020

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About This Wine

TERROIR Fleurie is an appellation from the Beaujolais area, in the south of the Burgundy wine region. The soils are schistose-clay and granite, a perfect combination for the Beaujolais’ emblematic grape, the Gamay. Fleurie wines are very delicate and have a feminine touch; this is why Fleurie is often referred to as “the Queen of Beaujolais” GRAPE VARIETY GRAPE VARIETY 100% Gamay WINEMAKING WINEMAKING Manual harvest with a rigorous sorting of the grapes. Fermentation and maturation in stainless steel tanks, to preserve the Gamay’s fruitiness. WINETASTING TASTING TASTING Deep ruby red in colour, with beautiful purple reflections. Very fruity in the nose with aromas of small red and black fruits like strawberry, blackberry, and blueberry with a hint of spices. Well-balanced and fresh, it is an easy to drink wine, with smooth tannins and a long finish. FOOD PAIRING FOOD PAIRING Pairs well with grilled red meats; poultries in red sauce like Coq au Vin, and light cheeses.

Type Red Wine
Varietal(s) Gamay
Country France
Region Beaujolais
Appellation Fleurie
Brand Louis Max Fleurie
Vintage 2020

Wines from Beaujolais

The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.

Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.

The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.

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