Les Beaujolais Beaujolais Coeur de Vendanges - Vignes centenaires

HVE certification
A rather rare and atypical cuvee for a Beaujolais. We choose a rich and powerful cuvee of wine made using the grapes from old vines and matures it in the small oak barrels until the April following the harvest. It is a warm, gastronomic wine, almost a cru.

Personality of the cuvee

This limited edition wine was only known to a small circle of amateurs for several years. It was baptized ‘Cœur de Vendanges’ (heart of the harvest) by Jean-François Abert, gastronomic journalist in Lyon, in the 1990s.

From the vine to the glass

Grape variety: Gamay - Pruning: Cordon de Royat and Gobelet - Density: 9,000 vines / hectare.
1 hectare of 100-year old vines En Fay in Saint Vérand on granit soil with south-west facing and 1 hectare of 120-year-old vines in Vaux en Beaujolais (a.k.a Clochemerle) in the Beaujolais Villages appellation area on black granite soils. Sustainable agriculture. Manual harvest at full ripeness.
Vinification: traditional for Beaujolais: half-carbonic maceration with two pump-overs per day, 7 days of maceration in concrete tanks, no chaptalization neither yeasts, minimum of SO2.

Food and wine pairings

« Lyonnaiseries », andouillette, roast young rabbit, red meat either cooked rare or in sauce, duck breast, prime rib with marrow camembert, a roast with Provençal tomatoes, chocolate desserts.