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Raudonasis sausas
Vynas su mažesniu sulfitų kiekiu, nefiltruotas daromas iš vynuogių, augančių granitinėje dirvoje. Pusiau karboninė maceracija ir spontaninė fermentacija atvirose ąžuolinėse talpose truko 24 dienas. Vynas 9 mėn. brandintas ąžuolo statinėse. Santūrus,lengvas, gaivus, bijūnų, kinrožės, čiobrelių, raudonųjų serbentų, šilkmedžio uogų aromatų. Sultingos rūgšties, minerališkas, gudobelės ir aviečių poskonio.
Tiekti 12 - 14 °C prie anties krūtinėlės, cezario salotų arba puskiečių sūrių.
Ripe aromas of plum and blackberry scented with a saline mineral note and hints of black tea and spice lead into a pleasantly hefty texture with structure, density and length. Although the wine is immediately rewarding, it has the structure to age. The grapes come from one hectare in the Côte de Py climat in poor sandy soils over decomposed schist bedrock; they undergo semi-carbonic maceration for 24 days before alcoholic fermentation and ageing for nine months in used casks to produce this superb example of the type.
The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”
