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IBP0819RW
Isabelle et Bruno Perraud
Morgon, Côte de Py
2019
Beaujolais
Certified Organic
Wild yeasts
No Sulphur
Vegan

Regular price £36.95

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Most famous for Beaujolais Nouveau – a wine bottle only a few weeks after fermentation and drank on the 3rd Thursday of November – Beaujolais is an intriguing wine region technically part of the Rhone commune, but has always been considered part of Burgundy. Reds here are made from 100% Gamay. Gamay produces light, fresh and floral red wines, similar in style to Pinot Noir. Most Beaujolais is produced using semi-carbonic maceration in which the grapes are fermented in a carbon dioxide rich environment. This releases lots of colour and bright fruit characters without much tannic structure. Much of Beaujolais is granite with outcrops of schist in part of Morgon or Andesites in the Cote de Brouilly. In the Auvergne, gamay is planted on basalts and in the Côtes Roannaise there is again granite.

The estate is situated in Vauxrenard and was founded in 1987. Since then it has grown from 1.5 hectare to 8.5 hectares. The wines are vinified and bottled without the addition of sulphur or additives and are neither filtered or fined. Bruno, a 6th generation wine grower, was joined in 1989 by Isabelle. In 1999, Bruno became very ill due to the use of insecticides and began the move towards organic farming. The Moulin-a-Vent is now certified Demeter, and the winery is certified Vin Methode Natural - certified organic vines, hand-picked and produced using indigenous yeasts.

Tasting note:
Winemaking Detail: Semi-carbonic maceration in whole bunches for 15 days. Indigenous yeasts. Slow pressing. Unfiltered.
Features

Features Features:,
Tasting note
Drink with
Drink with:,

Wine details

Country France
Region Beaujolais
Producer Isabelle et Bruno Perraud
Wine Name Morgon
Colour Red
Style Soft & Savoury
Vintage 2019
Main Grape Gamay
Other Grapes
Size 12 x 75cl
Closure
A.B.V. 12.5%
Production 2000
Aging Stainless Steel
Soil Iron Rich
Time to drink
Winemaking Detail Semi-carbonic maceration in whole bunches for 15 days. Indigenous yeasts. Slow pressing. Unfiltered.

IBP0819RW
Isabelle et Bruno Perraud
Morgon, Côte de Py
2019
Beaujolais
Certified Organic
Wild yeasts
No Sulphur
Vegan

Most famous for Beaujolais Nouveau – a wine bottle only a few weeks after fermentation and drank on the 3rd Thursday of November – Beaujolais is an intriguing wine region technically part of the Rhone commune, but has always been considered part of Burgundy. Reds here are made from 100% Gamay. Gamay produces light, fresh and floral red wines, similar in style to Pinot Noir. Most Beaujolais is produced using semi-carbonic maceration in which the grapes are fermented in a carbon dioxide rich environment. This releases lots of colour and bright fruit characters without much tannic structure. Much of Beaujolais is granite with outcrops of schist in part of Morgon or Andesites in the Cote de Brouilly. In the Auvergne, gamay is planted on basalts and in the Côtes Roannaise there is again granite.

The estate is situated in Vauxrenard and was founded in 1987. Since then it has grown from 1.5 hectare to 8.5 hectares. The wines are vinified and bottled without the addition of sulphur or additives and are neither filtered or fined. Bruno, a 6th generation wine grower, was joined in 1989 by Isabelle. In 1999, Bruno became very ill due to the use of insecticides and began the move towards organic farming. The Moulin-a-Vent is now certified Demeter, and the winery is certified Vin Methode Natural - certified organic vines, hand-picked and produced using indigenous yeasts.

Tasting note:
Winemaking Detail: Semi-carbonic maceration in whole bunches for 15 days. Indigenous yeasts. Slow pressing. Unfiltered.
Features

Features Features:,
Tasting note
Drink with
Drink with:,

Wine details

Country France
Region Beaujolais
Producer Isabelle et Bruno Perraud
Wine Name Morgon
Style Soft & Savoury
Vintage 2019
Main Grape Gamay
Other Grapes
Size 12 x 75cl
Closure
A.B.V. 12.5%
Production 2000
Aging Stainless Steel
Soil Iron Rich
Time to drink
Winemaking Detail Semi-carbonic maceration in whole bunches for 15 days. Indigenous yeasts. Slow pressing. Unfiltered.