Wines from the Morgon appellation

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.

A wine with a subtle cherry nose and a slender, silky structure. Corcelette comes from a terroir of granitic sands, which gives the Gamay its elegance and lightness

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.

Château de Corcelles was rebuilt on the foundations of an ancient stronghold dating back to the Carolingian era. The Richard family acquired the property in 1984. The vineyard now covers 92 hectares. The Morgon plots are situated on south-southeast facing slopes, at an altitude of approximately 250 meters, and on shallow granite soils mixed with schist.

Winemaking
The grapes are harvested by hand. Vinification takes place in stainless steel tanks at controlled temperatures. Partially destemmed, the grapes are vinified for 15 to 20 days, during which time daily pump-overs are performed. The wine is aged in stainless steel tanks before bottling in early summer.

Gamay grape variety
Smooth and velvety flavor
Alcohol content: 12.5%

Serving suggestion: This wine pairs perfectly with meat dishes and cheeses. Serve at 12-14°C.