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JM Burgaud produced his first Morgon in 1989. Accumulating parcels over time, this tireless worker now owns nearly 20 hectares of Gamay. His Côte du Py cuvée comes from the best Morgon terroir, composed of decomposing schist with the presence of iron and manganese oxide. The vines, which are fifty years old, are exposed around the south axis.
Traditional Beaujolais vinification in whole bunches, vatting for 12 to 15 days, alcoholic fermentation in vats, then maturing in vats and Burgundy barrels for 9 to 12 months.
Suggestions for accompaniment
Terrines - Saucisson en croûte - Roast farm chicken with tarragon.
The wines of
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