Daniel Bouland cultivates nearly 6 hectares on the sandy soils of Corcelette, one of the six vineyard sites of the Morgon Cru. He is one of the most meticulous winemakers in Beaujolais, according to Michel Bettane. His daughter, Mélanie, recently joined him. Together, they craft wines of great precision.
Winemaking
Traditional whole-cluster fermentation with semi-carbonic maceration and 9 days of fermentation. Aged in concrete tanks.
Grape Variety: Gamay
Flavor: Supple and velvety
Alcohol: 13%
Tasting Notes
Its silky texture makes it a perfect accompaniment to roasted white meats, veal stew, or quail with grapes.
