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Technique
Viticulture
JM Burgaud produced his first Morgon in 1989. This tireless worker has built up his vineyard over the years, and now owns almost 20 hectares of Gamay vines. For this cuvée, the terroir is more clayey, situated below the Côte du Py.
Oenology
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.
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