The Morgon of Domaine Lapierre is made from Gamay Noir a jus blanc grapes, a native and autochthonous grape of the Beaujolais region. In the municipality of Morgon, a hill stands out, the Cote du Py, where the winemakers draw the grapes to give silkiness and frankness to the wines. The soils in this magnificent region are all composed of a poor, acidic granitic sand. At Domaine Lapierre the harvest is manual in small boxes which, once they arrive in the cellar, are prepared for the traditional semi-carbonic fermentation of Beaujolais, which consists of a maceration of the unpressed grapes in small or large barrels. In this closed environment, initial sulphitation is not necessary as the breaking of the grapes by pressure causes carbon dioxide to escape from the grain and activates the oxygen-saturated fermentation process. After two weeks the liquid obtained is transferred into 216lt barrels for nine months. This is followed by bottling with sulfur dioxide or even without sulfur dioxide, but in both cases the wine is never filtered.

---

Three Senses
Morgon, in general, has three dominant aromas: cherry, licorice, and violet. From the Lapierre vineyards, the cherry and licorice are definitely more prominent. The Morgon also has the great virtue of being a velvety wine, so focused on lightness of matter that a luminous depth can be perceived.

---

Type : Red Wine
Grapes : Gamay
Varietal : Morgon
Dimension : Bottiglia 0,75 l
Alcohol : 13.5%
Winery : Domaine Lapierre
Produced Bottles :
Agriculture : organic agriculture, no added sulfites, natural yeasts
Country : France
Region : Beaujolais
Pairings : Seasoned Salumi, Fresh Cheese, White Meat, Seasonal Vegetables
Allergens :