Winery Olivier PezenneauGamay Noir
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Gamay Noir of the Winery Olivier Pezenneau is in the top 60 of wines of Côte de Brouilly.
Taste structure of the Gamay Noir from the Winery Olivier Pezenneau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gamay Noir of Winery Olivier Pezenneau in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Gamay Noir
Pairings that work perfectly with Gamay Noir
Original food and wine pairings with Gamay Noir
The Gamay Noir of Winery Olivier Pezenneau matches generally quite well with dishes of pasta, veal or pork such as recipes of mascarpone pasta with tomato sauce, sliced endives with ham or stuffed squid in the sétoise sauce.
Details and technical informations about Winery Olivier Pezenneau's Gamay Noir.
Discover the grape variety: Avana
Light, fruity reds with a clear ruby robe, smooth tannins and a supple, fresh palate, showing signature aromas of red fruits (strawberry, raspberry, cherry), flowers and delicate Alpine spices. An airy, drink-young profile. Almost extinct, preserved on a few heritage plots in the Pinerolese, west of Turin, in high-altitude Alpine vineyards. An indigenous Italian variety from Piedmont, a witness to the ancient varieties of the Piedmontese valleys.
Informations about the Winery Olivier Pezenneau
The Winery Olivier Pezenneau is one of of the world's greatest estates. It offers 8 wines for sale in the of Côte de Brouilly to come and discover on site or to buy online.
The wine region of Côte de Brouilly
Beaujolais cru on the slopes of Mont Brouilly, ~320 ha of Gamay on blue volcanic schists (diorite). Reds fleshier and more structured than Brouilly with signature notes of black cherry, blackberry, raspberry, violet, peony, hot-stone minerality and spice touch, fine tannins and deep palate — aerial finesse of the cru. "Grand Beaujolais" style of medium aging, to drink with roasted poultry and stews. Deep ruby robe, expression of the volcanic terroir.
The wine region of Beaujolais
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.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
