Primeur (Beaujolais Nouveau) 2025 .... AVAILABLE THURSDAY 19th November

Séléné
Grapes: Gamay
Country: France
Regions:Beaujolais
Wine Type:Red
Vintage: 2025
Bottle Size: 750ml
Alcohol: 10.50%
£25.01 incl. UK VAT & duty fee | £18.62 due at checkout | est. £6.39 to be paid to courier, with a small customs handling fee
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all UK taxes to the courier after receiving your delivery. Read about UK shipping, VAT and Duty Taxes.

Primeur (Beaujolais Nouveau) 2025 is a natural wine crafted by Séléné, in the Beaujolais region in France. This red wine is made with Gamay grapes, made fast using full carbonic maceration and brought to market within a matter of weeks, but only allowed to be sold on the 3rd Thursday of the month, as per tradition with Beaujolais Nouveau.

This is a very nice, quite typical Beaujolais Nouveau but with some nice mild tannins on the 12.5% alcohol finish. 

Expect big fruit on the nose, cherry, blackberry and the like with a mild banana element often seen in Beaujolais carbonic wines. Vanilla creeps in and a velvety, sort and caressing mouthfeel is accompanied with more forest fruits and a touch of chocolate.

A very cool and nice natural Beaujolais Nouveau 2025 we recommend!

We ship every Wednesday. Order by Tuesday 10am.

selene beaujolais nouveau primeur
Séléné - Primeur (Beaujolais Nouveau) 2025 .... AVAILABLE THURSDAY 19th November
£25.01 incl. UK VAT & duty fee | £18.62 due at checkout | est. £6.39 to be paid to courier, with a small customs handling fee

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NATURAL WINE FROM BEAUJOLAIS

Located in southwest France, Beaujolais is known for its focus on one grape variety—Gamay—making up 98% of the region's vineyards. The other 2% is mostly Chardonnay.
Some of the standout natural wine producers from Beaujolais include Jean Foillard, Clos Bateau, Domaine Lapierre, Guy Breton, Sebastien Morin, Thillardon and Metras. If you want to dive deeper into the history of natural wine in Beaujolais, check out our article, where we explore the region's pioneers, the technique of carbonic maceration, and the challenges it’s faced over the years. Read more here.

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