The Beaujolais extends from Burgundy to the south of Mâcon and covers 50 km to the Lyonnais hillsides and is officially attached to Burgundy's winegrowing industry. The region has a meridional character and is named after the lords of Beaujeu who held the land until 1400. The Beaujolais label mainly produces red wines using whole grapes of the Gamay variety, according to Beaujolais winemaking principles for floral and fruity aromas. The old round formations to the northwest of the geographic area are perfect for growing the ten Beaujolais crus as well as the Beaujolais-villages designation. The Beaujolais AOC vineyards are planted on sedimentary soils. Vineyards cover the hillsides on the border with the Massif Central, up to 500 m. altitude.
Grapes are pressed as soon as they arrive at our wineries. Alcoholic fermentation takes place over fifteen days at a low temperature (12 to 16°C) to maintain the Chardonnay's freshness as well as its aromas. We only use our stainless steel vats for fermentation. 1/3 of the production is aged in barrels of 3 to 4 wines during 8 months. The remainder is aged in stainless steel vats.
White Beaujolais may be served as an aperitif, with appetizers, with salmon appetizers...
100% Chardonnay from our 60 year old vines.
During the harvest, grapes are exclusively hand-picked with care by our grape-pickers.
12 ° C
10 to 25 years