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The Saint-Armand line celebrates the sub-regions of the Maconnais and Beaujolais towards the southern edge of Burgundy. It is named for Armand Cottin who brought the Labouré-Roi winery to prominence in the late 20th century. Beaujolais brings the warmth of southern Burgundy to its wines. The soil area is divided into the Haut-Beaujolais in the north, with a clayey-sandy topsoil on a schistous-granite base, from which come all Beaujolais-Villages and the "crus,” and the Bas-Beaujolais to the south, with a more limestone-clayey soil, producing Beaujolais and the young, fruity wine known as Beaujolais "Nouveau.”
| Wine maker notes |
| The grapes are hand-harvested in mid-September fromvines closely planted to between 4,000 and 5,000 vines per acre. Once picked, the bunches are placed without crushing into fermentation vats made of wood or concrete. The weight of the grapes at the top presses on those at the bottom to produce free run juice which is pumped over. The alcoholic fermentation is short, 4-6 days, and the grapes are then pressed to extract the rest of the juice and the wine pumped into vats where the malolactic fermentation takes place. Fermentation is complete by early November, and the wine destined for the "Nouveau" market will be bottled, while the rest will remain in vat until early the next year. |
| Technical notes |
| 12.5% abv |
| Food pairing |
| Always serve cool, around 50-55 degrees Fahrenheit. Delicious with cold cuts, paté, chicken, light meats, and soft creamy cheeses. |
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