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| Origin : |
| Beaujolais, France |
| GRAPE-VARIETY : |
| Chardonnay |
| WINE AGE : |
| 40 to 50 years. |
| soil : |
| Clay & limestone |
| fermentation : |
The primary fermentations take place in stainless steel
tank, cement tank or in wooden tuns. The length of this phase varies: it can take several weeks or even several months. This is a very important period, when the wine acquires most of its character (aromas, fruit.) |
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| Beaujolais Blanc |
| situation |
Although tradition has it that Beaujolais is a region of red wine production,
some plots, thanks to the different textures of their sub-soils,
allow the successful blooming of the Chardonnay grape variety.
Created in 1937, the Beaujolais white has two birthplaces:
Villefranche in the Rhône and the canton of La Chapelle de Guinchay
in the Saône et Loire.
The BEAUJOLAIS WHITE TRÉNEL comes from Chaintré (a commune
producing the famous appellation Pouilly Fuissé). It is the fruit of clayey-chalky
terroirs, allowing it to compete with the most prestigious growths
in our regions. |
| tasting |
A dry, white wine with a beautiful golden-green colour. It is always very
perfumed, very fruity. When it is young it has powerful aromas of linden-tree
and lemon. These can bloom with age to attain the fullness of its Burgundy
cousins, with notes of grilled almonds. |
| CONSUMPTION AND SERVICE |
Beaujolais white should be served cool at between 8° and 12°C, either
as an apéritif or throughout a meal.
It could accompany the most simple starters (charcuterie) up to the most
elaborate dishes (shellfish gratin, prime fish cooked in a sauce) or, to break
with tradition, a chicken cooked in a cream sauce served with a 2 or 3 year
old white Beaujolais. |
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