Chateau Primeur '24

This young Beaujolais-style wine is made through full carbonic maceration. The process takes place in two stages: first, the whole grape bunches are placed in a tank under controlled conditions with elevated CO2 levels. Here they remain for 10 days, until the berries begin to burst from internal fermentation. In the second phase, we open the tank and press the bunches to release the semi-fermented juice. The remaining fermentation then completes in tank. The result is a light-colored red wine with candied fruit aromas and juicy fruit flavors, achieved through minimal contact between juice, skins and seeds.