Since its creation, F. Chauvenet has reflected its attachment to and respect for the Burgundian terroir in the making of its wines.
Crimson red. Concentrate of freshly picked red fruits, lightly spiced. Tasty, both fresh and round, it reveals small red berries with fine tannins.
Salad, chicken fricassee, chicken liver terrine, braised veal, sugar and raspberry tart.
Beaujolais should be served at 13° to 14°C, this is perfect to allow the typical fruit flavors their fullest expression.
Beaujolais should be served young to appreciate its typical style. Do not keep more than about 2 to 3 years.
100% Gamay.
Beaujolais vinification is unique in the world, this method of vinification (incorporation of whole bunches of grapes into the vat) is called by the technical term semi-carbonic maceration. After the alcoholic fermentation in the vat, the grapes are pressed and the juice recovered is subjected to a second fermentation, which is called malolactic fermentation. Once this phase is completed, the wines are stored and matured for 2 to 10 months before bottling.
Regional appellation, the largest of the Beaujolais appellation of origin (AOC). Its area of production covers the entire vineyard with 72 producing communes. It is situated mainly in the south of the vineyard between l'Arbresle and Belleville. To the east, a few plots of land run along the slopes of the Beaujolais Crus almost as far as Saint-Amour. The soils are mainly composed of pink granite, limestone and clay.
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