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Beaujolais Nouveau Albert Bichot 2021

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Art. # 1785

Alc. 13%


  • Fruit
  • Body
  • Tanins
  • Sweetness
  • Freshness
  • Alcohol


Gamay Noir


  • Cherry Cherry
  • Violets Violets
  • Blackberry Blackberry
  • Pomegranate Pomegranate


For red whine

Serving Temperature

Cold Cold

Food pairing

  • White Meats White Meats
  • Soft Cheese Soft Cheese
  • Pasta Pasta


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More about this wine

Albert Bichot

Albert Bichot

The first traces of the Bichot family date from 1214, and in Burgundy they settled in 1350 - in Chateauneuf-en-Auxois. Since then, the coat of arms of the family has not changed, nor has its symbol - a doe. In 1831, Bernard Bichot founded a wine business in his name in Monthélie. His son Hippolyte inherited it and bought the first vineyards in Volney, already convinced that upstream control was essential. His son, Albert Bichot, the first to bear this name, gave a new impetus to the family business in the late 19th century, settling in central Beaune in 1912. The second Albert Bichot, born in 1900, was a pioneer in international trade - he traveled constantly to present wines - around North America, Asia, Oceania ... In the second half of the 20th century, his four sons, Albert, Bernard, Bénigne and Jean-Marc, succeeded him and a new era of expansion began with the construction of a large winery. In the early 90's, the company was joined by Alberic Bichot, taking over its management in 1996. Alberic follows the family traditions, but with a view to the future - he sets the beginning of organic cultivation of vineyards in Côte d'Or, adapts production to new markets etc. Today, the company owns a total of 6 mansions with vineyards that cover Burgundy from north to south.

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Beaujolais borders Burgundy to the north and produces fresh, fruity and light red wine for the daily enjoyment of the Gamay variety. Its aroma is reminiscent of strawberry jam and although the colour is relatively saturated, the wine is soft and pleasant on the palate. There are 10 special villages, "Crus" of Beaujolais, which are famous for the production of quality and ageing wines - Saint-Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Brouilly, Regnie and Cotes de Brouilly. Globally, these wines are rather unknown to the novice wine lover and greatly underestimated by the general public. The main culprit for this may be the wine Beaujoulais Nouveau, which by law starts its sales worldwide on the third Thursday in November, just 2 months after harvest. This young wine is light and fruity and does not tolerate ageing, so it should be consumed within 4 months after entering the market.

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Gamay Noir

Gamay Noir

Gamay (Gamay Noir à Jus Blanc in its entirety) is a red grape variety best known for the production of light, young and fruity red wines from Beaujolais, where it probably came from Germany in the 14th century, after Burgundy's inhospitable attitude towards it. . Gamay is characterized by the aromas of red cherries and strawberries, and when the method of carbon maceration is used in the vinification, nuances of bakeed cakes and banana come to the fore. This technique is most often used for the production of Beaujolais Nouveau - a young wine, presented worldwide at the same time always on the third Thursday in November. This light, translucent wine was generally intended for vineyard workers, but in the 1970s and 1980s it caught the attention of marketers and wine merchants, who quickly made it a worldwide sensation. The question remains whether this does not contribute to the region's diminished reputation rather than to its promotion. Abstracting from Beaujolais Nouveau, Gamay is actually able to produce deep and complex wines with the potential to mature. This is the reason for the return he has been enjoying lately. Beaujolais appeallation has 10 villages (cru), the most famous of which are Moulin-à-Vent, Fleurie and Morgon. Wines are traditionally vinified, often aged in oak barrels and the best specimens have the potential to age up to 10 years. Gamay is also found in the Loire Valley, where it is mainly used to make rosè wines under the names of Anjou and Saumur, but is sometimes blended with Pinot Noir.

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