About the wine
Organic winemaker, Bruno Bererd, gives a fresh view of the wine region of Beaujolais
- After years of mass production of wine style focused on Beaujolais Nouveau, many vintners try to change the region. This new generation has traveled around France, Europe and overseas to improve their skills. It starts to be closer to the origin of the ‘appellations’ : Reducing the yield and working in an organic way. Picking very ripe grapes with a full potential of fine aromas and soft tannins is very important. Using a gentle winemaking process to produce juicy wines.
- The fine tannins and elegant fruit enables the wine to match very well with Western food and Asian food (Japanese, Chinese and Vietnamese); food with fine spice even with vegetables are better with our wine. I made some trials many times for wine dinners in Asia, food and MADONE wine matching is just gorgeous The classical food match: our wine is perfect for food like pork, poultry and goat cheese.
- This wine is tailored for ageing up to 10 years, in the coming years the complexity and spiciness will increase in the way of the best Burgundy wines, after 10 years the great potential of this fine wine is at his peak, we are today drinking 2009 that’s so fine, so silky, gorgeous!
- But the silky tannins and the fruity characters allow the wine to be drunk easy when young, this is another tasting but this is mine, I like young wine with a lot of energy!
Bruno Bererd, Winemaker
Best before
Drink now to 2038
Serving advice
Open/Decant 2 hours before serving
Food match
The fine tannins and elegant fruit give ability this wine to match very well which Western food and Asian food (Japanese, Chinese and Vietnamese ); food with fine spice even with vegetables are better with our wine; The classical food match: our wine is perfect for food like pork, poultry and goat's cheese
Contains sulphites
Wine profile
Meet the winemaker - Bruno Bererd
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Bruno’s family has been making wine in the same village for centuries, so it would be fair to say that winemaking runs in his veins.
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He wanted to break the mould and study engineering but his destiny was in the vineyards and he just couldn’t keep himself away for long. Bruno has been making wine since 1987.
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He works with his brothers to produce complex, elegant wines. They hope that with the help of Angels they will be able to work closer with nature and reduce their carbon footprint.
Ratings
71
Followers
31