Winery Villa PonciagoGrande Cuvée Beaujolais-Villages
Red wine
This wine is composed of 100% of the grape variety Gamay.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Grande Cuvée Beaujolais-Villages from the Winery Villa Ponciago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grande Cuvée Beaujolais-Villages of Winery Villa Ponciago in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Grande Cuvée Beaujolais-Villages of Winery Villa Ponciago in the region of Beaujolais often reveals types of flavors of cherry, blackberry or minerality and sometimes also flavors of red fruit, strawberries or vanilla.
Food and wine pairings with Grande Cuvée Beaujolais-Villages
Pairings that work perfectly with Grande Cuvée Beaujolais-Villages
Original food and wine pairings with Grande Cuvée Beaujolais-Villages
The Grande Cuvée Beaujolais-Villages of Winery Villa Ponciago matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta gratin carbonara style, paupiettes in a casserole with cream or special' tagliatelle carbonara.
Details and technical informations about Winery Villa Ponciago's Grande Cuvée Beaujolais-Villages.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of Grande Cuvée Beaujolais-Villages from Winery Villa Ponciago are 2015, 2012, 2014, 2017 and 2016.
Informations about the Winery Villa Ponciago
The Winery Villa Ponciago is one of of the world's greatest estates. It offers 9 wines for sale in the of Beaujolais-Villages to come and discover on site or to buy online.
The wine region of Beaujolais-Villages
Beaujolais Villages is the appellation for red, white and rosé wines from an area of 38 villages in the northern Beaujolais. The hilly terrain and granitic soil are considered superior to the flatter land of southern Beaujolais. As a result, Beaujolais Villages wines are considered to be of higher quality than those of the simple Beaujolais appellation. These juicy, light wines are based largely on the Gamay Grape.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
