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The vineyard is made up of two great Protected Designation of Origin wines, 30% of which are classified as Cru Brouilly and the rest as Beaujolais St-Etienne La Varenne. The preferred grape variety is Gamay noir with white juice, which takes root in a soil composed mainly of granitic arena (small granite grains with a sandy appearance)... On the plots in c...Lire plus Learn more
The vineyard is made up of two great Protected Designation of Origin wines, 30% of which are classified as Cru Brouilly and the rest as Beaujolais St-Etienne La Varenne. The preferred grape variety is Gamay noir with white juice, which takes root in a soil composed mainly of granitic arena (small granite grains with a sandy appearance), on hillside plots, the surface is more composed of pebbles and pink granite scree.The Gamay noir grape variety with white juice that I pamper is the result of massal selection (as opposed to clonal selection) ensuring the genetic diversity of the grape variety. its planting density is very high (10,000 to 15,600 vines per hectare), a method inherited straight from the Cistercian era.Vines over 50 years old on average (up to almost a century for the oldest) are cared for and shaped by hand during the crop year, respecting the soil; vines composted on the plot, organic brown algae, natural grass, plant..; short cup pruning, treatments with organic products (low-dose Bordeaux mixture, wettable sulphur, sweet orange essential oil, nettle manure and horsetail) as well as Natural Defense Stimulator products (bio-control) but no products dangerous for public health and the environment classified C.M.R. These characteristics ensure the production of healthy, small and naturally concentrated grapes in polyphenols, sugar and aromatic precursors. After an exclusively manual harvest, the grapes are then vinified whole and without artifices; long maceration of the whole grapes (3 weeks), respect of the typicality by selected yeasts neutral on the aromatic level, ageing of the wine for a minimum of 12 months in 228 litre oak barrels (not new) or in small concrete vats. the bottling is ensured on the estate by a professional with equipment in accordance with my technical and hygiene requirements, after a light filtration respecting the organoleptic qualities of the wine.
I deliberately choose my supplies with the lowest possible carbon footprint or with the least environmental impact (lighter design bottle, selection of organic natural corks, cardboard, adhesive and recyclable aluminium cap) I hope that this summary of my life as a winegrower will make you want to know my wines, born to accompany your table from every moment until the finest gastronomy