In 2013, Gregory Barbet was looking for a house in Beaujolais. Gregory's father, Xavier Barbet, helped with the search and called Gregory one day, saying that he found a beautiful house in Saint-Amour and that they should take a look. There was a catch: the house included a winery that was originally founded in the 1600's and fifteen hectares of vines, all in Saint-Amour. Gregory admits that knowing the amount of work that the winery and vineyards would require, he was a bit intimidated by the project, but he dove in.
Saint-Amour has the most diverse terroir of all of the cru Beaujolais. Pirolette has twelve different parcels and have three varying soil types. They have big parcels in each soil type, so they can vinify by parcel. Some parcels are located on pink granite, which is typically found in Fleurie or Brouilly. This terroir gives wines with fruit and energy. Some parcels are located on blue volcanic soils, similar to the Cote du Py or Côte de Brouilly. Blue volcanic soil gives powerful wines. And some parcels are located on clay with flint which gives peppery notes to the wines.
Winemaking is traditional. The wines are fermented in cement and have a gentle extraction using the chapeau grille method, which simply means keeping the cap submerged with a grate, infusing the skins with the fermenting juice. After fermentation, the wines are aged for nine months in stainless steel. Eventually, they are hoping to purchase some large foudres for aging. They are using some cement eggs on single vineyard wines that will be released in 2019. The wines have great purity of fruit and are excellent examples of the diverse terroir of Saint-Amour.