The Beau! Beaujolais comes from a forty year-old high-density vineyard. Fermentation is traditional, 100% whole-cluster. The whole bunches are not destemmed and go into vats after a maceration of 6-8 days. The wine is aged in stainless steel or cement vats until bottling in the Spring.
In the cellar, the vinification is semi-carbonic and lasts between 12 to 15 days. A weighted grill keeps the cap submerged in the fermenting juice, which gives a very gentle extraction of tannins. The wines are aged in cement tanks.
Domaine de la Pirolette makes two single-vineyard wines, each showcasing a different terroir found within Saint-Amour. The "Poulette" comes from pink granite and is vinified entirely in cement eggs. The shape allows the lees to be contantly moving. The "Poulette" has a great attack, with gorgeous,...
Domaine de la Pirolette makes two single-vineyard wines, each showcasing a different terroir found within Saint-Amour. The "Carjot" comes from blue volcanic soil and is vinified in four barrels and one egg, a fifty-fifty blend. The "Carjot" feels a bit more structured and spicey than the "Poulette...
Juicy and vibrant, this nouveau is hard to resist. It comes entirely from estate fruit and is made in cement tanks with a natural, semi-carbonic maceration.This is the winery's first to be released each year, in time to celebrate Beaujolais Nouveau in France, which falls on the third Thursday in...
The grapes are hand-harvested. Whole clusters are kept depending on the maturity of the stems. Temperature controlled tanks are used to manage the speed of the alcoholic fermentation. Pump-overs happen daily to break the cap and punch downs are used depending on the vintage.
From four hectares across three plots in Les Marans, Les Ballis, and La Côte. Soil is granite, manganese, and sand. Vines average 40 years-old. Whole cluster fermentation in concrete vats, aged 70% in vat and 30% in used oak barrels.
From a small plot in Les Mongenats, vines average 40-years old. Granite and sand soil, southeastern exposure. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
From a small plot in Les Près Ouverts, vines average 35-years old. Decomposed granite soil, with silt deeper down. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
From plots in En Brennay and Le Petit Brennay, vines average 40-years old. Very decomposed granite soil, planted mid-slope, with southeastern exposure. Whole cluster fermentation in concrete vats, aged 50% in stainless steel and 50% in 228 liters aged oak barrels.
