Conseil du Caviste

Cellarman advices :

Température of service : Between 12° et 14°.

This wine is served with white meat, poultry fricassee, pork products and also goat’s cheese.

     
 

 
     

Benoit Maillard red

This cuvée goes by the name of the priory from Savigny abbey who, 5 century ago, vinified and aged 50 000 liters of Lyonnais wines. For elaborate this wine, vinegrowers select the old vines from Savigny commune’s terroir in the North of the AOC.

Vineyard :

- Terroir: soil of gneiss and quartz.

- Grape: Gamay

- Location: plots are placed in the North of the appellation on the commune of Savigny.

Wine harvest :

- Manual and selecting picking of grapes

- Harvest with fully grapes

- Yield : 55 hl / ha

Vinification :

- Concrete tank of small capacity

- Semi-carbonic maceration.

- Fermention of 5 to 7 days.

- Separation of the free run juice and press juice.

- End of fermentation in stainless steel tank with control of temperature.

- Malolactic fermentation searched for a well balance.

- Bottling : At the beginning of the year (February/March)

Tasting notes :

A strong ruby color with purplish tint. A nose of undergrouth,of blackberry with a rich and complex mouth.