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The main grape used in A.O.C. Morgon is Gamay, a red grape variety grown specifically in the Beaujolais region. This grape gives Morgon wines their fruity and fresh character. The grapes are harvested by hand to ensure careful selection of the bunches and to maintain their quality.
In the elaboration of the red wines of the A.O.C. Morgon, the grapes undergo a semi-carbonic fermentation. This method consists of fermenting the whole grapes in an oxygen-free environment, which allows a gentle extraction of the flavors and aromas of the grapes, resulting in wines with fruity notes and soft tannins. During the fermentation process, the grapes macerate with their skins to extract the phenolic compounds and obtain an intense color. The duration of the maceration varies depending on the desired style of wine but is generally shorter compared to red wines from other regions.
Morgon wines may spend some time in oak barrels to soften tannins and add complexity. However, many producers choose to age them in stainless steel tanks to preserve their fresh, fruity character. The red wines A.O.C. Morgon are known for their intense ruby color, aromas of red fruits such as cherries and strawberries, spicy notes, and a balanced acidity. They have a medium structure and soft tannins, which makes them very accessible and versatile.
The red wines of A.O.C. Morgon are versatile and can be enjoyed with a variety of dishes. Their fresh and fruity character makes them an excellent choice to pair with poultry dishes, such as roast chicken or grilled duck. They also go very well with cold cuts, soft cheeses, and vegetable-based dishes, such as mushroom risotto or ratatouille. Their balanced acidity and soft tannins make them very pleasant on the palate, complementing the flavors of food without overshadowing them. In summary, the red wines of A.O.C. Morgon are ideal companions to enjoy with a wide range of dishes, from white meats to vegetarian dishes, enhancing the gastronomic experience with their freshness and fruity character.
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