A Red Dry From The Beaujolais Region Wine
The red dry wine from the Beaujolais region is a protected origin beverage. It is produced using carbonic acid maceration which allows the wine to achieve optimal freshness and fruitiness. Depending on their character, the wines can be light, bright, fresh, or complex and full-bodied. Malolactic fermentation is also used to regulate the taste of wines that are planned to age for a long time.
Features of A Red Dry From The Beaujolais Region Wine
- Carbonic acid maceration is used to reveal varietal characteristics
- Fermented in steel vats for ten days
- Optimum freshness and fruitiness
- Malolactic fermentation is used for long-term aging
- Short-term maceration creates a light, bright, and fresh wine
- Complex and full-bodied
- Balance between tannins and acidity
- Accompanied well by a variety of gastronomic masterpieces
When choosing a variation, it is recommended to consider the fact that the richer the wine, the brighter the dish should be to match the flavor profile.
