Les Beaujolais Beaujolais Blanc Collonges

HVE certification.
White Beaujolais remains little-known and is a great wine to surprise and impress your friends with. This Chardonnay is a rarity to discover. Wonderful round, rich and tatty, it delicately coats your taste buds. The aromatic complexity is due to the different types of terroirs it comes from. The particularity of this white Beaujolais is its 10% aging in acacia barrels for 3 months, which gives it a light honeyed woody flavor. It will surprise you after 3 to 4 years store.

Personality of the cuvee

White Beaujolais has always been served at the table at Domaine du Vissoux for generations. Maurice Chermette, Pierre-Marie’s father, vinified it in the barrels and bottled it without filtering for the family consumption only. Those old vintages, served for Christmas with fois gras, have left us with unforgettable memories. The wine was golden, the nectar a little cloudy from the deposit, a completely atypical wine!

From the vine to the glass

Grape variety: Chardonnay - Guyot pruning - Density: 8,500 vines / hectare. Clay and limestone soil perfectly suited to Chardonnay. South west exposure.
This cuvée is the product of several plots over 6 hectares 25 years old on average, which give this Chardonnay a character and also a certain aromatic complexity. atypes of soil that give this Chardonnay its fullness of character as well as aromatic complexity. The 20% coming from a granitic and clay-siliceous soil in Saint Vérand gives finesse to the blend.The 80%, coming from a clay-limestone soil, on the plots of Collonges in Légny and Bois d'Oingt as well as in Oingt, in the Patins plot, bring depth to this grape variety.
Sustainable agriculture 
Vinification: Direct pressing, slow alcoholic fermentation (3 weeks) at 16°C in stainless steel tanks, no yeasting or chaptalization, minimum SO2.

Food and wine pairings

A Chardonnay that is easy to serve: as an aperitif on its own or as a kir in cassis liqueur. On starters, tabbouleh for example, fish, white meats, a Bresse chicken, poultry soufflé, with the goat cheese.