Rouge Savigny-lés-Beaune Villages AOC - Louis Jadot

The elegant Rouge Savigny-lés-Beaune Villages from the hand of Louis Jadot shimmers into the glass with a bright light red. With a bit of inclination, the Burgundy goblet reveals a charming garnet-red tone at the rim. When swirling the wine glass, one can perceive an excellent balance in this red wine, as it does not appear watery, syrupy, or liqueur-like on the glass walls. This single-varietal French wine caresses the glass with wonderfully expressive notes of sour cherries and raspberries. Hints of vanilla join in.

The Louis Jadot Rouge Savigny-lés-Beaune Villages presents itself to the wine lover pleasantly dry. This red wine never appears coarse or austere, as one might expect from an icon wine in this segment. On the palate, the texture of this well-balanced red wine is wonderfully dense. The finish of this well age-worthy red wine from the Burgundy wine-growing region, more precisely from Côte de Beaune and Haute Côtes de Beaune, finally impresses with a remarkable length.

Vinification of Rouge Savigny-lés-Beaune Villages by Louis Jadot

This balanced red wine from France is made from the Pinot Noir grape variety. Naturally, the Rouge Savigny-lés-Beaune Villages is shaped by more than just the soils of Côte de Beaune and Haute Côtes de Beaune. This French wine can in the best sense of the word be described as an Old World wine that presents itself in an exceptionally impressive manner. At optimal ripeness, the grapes for the Rouge Savigny-lés-Beaune Villages are harvested exclusively by hand, without the use of coarse and barely selective mechanical harvesters. After the harvest, the grapes are brought to the winery immediately. There they are sorted and gently crushed. This is followed by fermentation in small oak barrels at controlled temperatures. Vinification is followed by several months of maturation on the fine lees before the wine is finally bottled.

Food recommendation for Rouge Savigny-lés-Beaune Villages by Louis Jadot

Enjoy this red wine from France ideally tempered at 15 - 18°C as an accompaniment to vegetable couscous with beef meatballs, goose breast with ginger red cabbage and marjoram, or pasta with fried sausage dumplings.

• More products from Louis Jadot