The Winery Loyat is one of the best wineries to follow in Beaujolais.. It offers 3 wines for sale in of Beaujolais to come and discover on site or to buy online.
Looking for the best Winery Loyat wines in Beaujolais among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Loyat wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Loyat wines with technical and enological descriptions.
How Winery Loyat wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of pan-fried salmon with lemon and dill sauce, mussel clusters or fish and chips (english batter).
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
Immediate pleasure.
How Winery Loyat wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of awara broth, roast veal with milk and rosemary or pasta "carbonara" à la française.
Supple, fruity reds with an intense ruby color, smooth tannins and a generous palate, offering signature aromas of red fruits (raspberry, strawberry, blackberry), plum, cherry, soft spices and Mediterranean herbaceous notes. An accessible, sunny profile. Essential component of Setúbal Peninsula DOC (where it bears this name), Palmela DOC, Alentejo DOC and Tejo DOC reds. Portuguese synonym for castelão, one of Portugal's most planted indigenous varieties.
Planning a wine route in the of Beaujolais? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Loyat.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
