Maxime Crotet – Beaujolais Lantignié – Vaugervand – Red wine made from 100% Gamay grapes which follows a traditional but carefully controlled process to highlight the best of the Gamay grapes and the terroir of Lantignié known for its granite-rich soils and favorable climate. Maxime Crotet practices methods for natural and organic wine. The grapes are harvested by hand at optimal ripeness. The harvest takes place early in the morning to preserve the freshness and aromas. After the harvest, the grapes are quickly transported to the winery. A careful sorting is carried out to ensure that only the best grapes are used in the vinification. The grapes undergo a traditional cold maceration, which means that whole bunches of grapes ferment at a low temperature for several days. This extracts color and flavor from the skins without extracting too much tannins, resulting in a fruity and aromatic wine. The grapes are then lightly crushed to begin the alcoholic fermentation. The fermentation takes place with natural yeast strains found on the skins of the grapes, which helps preserve the unique character of the terroir. Fermentation takes place in temperature-controlled stainless steel tanks and lasts 10-15 days. During fermentation, traditional techniques such as pigeage (pressing down the skin cap) and remontage (pumping over the must) are used to ensure even extraction of flavors and color. After the alcoholic fermentation, the wine undergoes a malolactic fermentation, which converts sharp malic acid into softer lactic acid and gives the wine a rounder and more complex taste. The wine is stored for a couple of months on the lees and partly for 10 months in used oak barrels so as not to distort the fruitiness and freshness of the wine.
Maxime Crotet – Beaujolais Lantignié – Vaugervand – Red
A natural wine from Beaujolais that has been partially aged in oak barrels.
Maxime Crotet – Beaujolais Lantignié – Vaugervand – Red wine made from 100% Gamay grapes which follows a traditional but carefully controlled process to highlight the best of the Gamay grapes and the terroir of Lantignié known for its granite-rich soils and favorable climate. Maxime Crotet practices methods for natural and organic wine. The grapes are harvested by hand at optimal ripeness. The harvest takes place early in the morning to preserve the freshness and aromas. After the harvest, the grapes are quickly transported to the winery. A careful sorting is carried out to ensure that only the best grapes are used in the vinification. The grapes undergo a traditional cold maceration, which means that whole bunches of grapes ferment at a low temperature for several days. This extracts color and flavor from the skins without extracting too much tannins, resulting in a fruity and aromatic wine. The grapes are then lightly crushed to begin the alcoholic fermentation. The fermentation takes place with natural yeast strains found on the skins of the grapes, which helps preserve the unique character of the terroir. Fermentation takes place in temperature-controlled stainless steel tanks and lasts 10-15 days. During fermentation, traditional techniques such as pigeage (pressing down the skin cap) and remontage (pumping over the must) are used to ensure even extraction of flavors and color. After the alcoholic fermentation, the wine undergoes a malolactic fermentation, which converts sharp malic acid into softer lactic acid and gives the wine a rounder and more complex taste. The wine is stored for a couple of months on the lees and partly for 10 months in used oak barrels so as not to distort the fruitiness and freshness of the wine.
Original price was: 22.6€.13.0€Current price is: 13.0€.
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