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2020 Domaine de Vernus Chiroubles, Beaujolais, France

The wine is distinguished by a nose with scents of smoked wood, accompanied by intense aromas of cherry. The palate is all round, greedy with an elegant acidity. A wine with a strong personality.

$31.99
$31.99

ABOUT THIS WINE

These are the highest Beaujolais vines, with slopes that often exceed 30%. It is a guarantee of freshness with the current climatic changes. The vines are the subject of arduous and meticulous work. The wine is distinguished by a nose with scents of smoked wood, accompanied by intense aromas of cherry. The palate is all round, greedy with an elegant acidity. A wine with a strong personality. Manual harvesting in crates and hand-sorted. The grapes are 100% destemmed. Alternate pumping over, and shedding under a cold maceration. Natural fermentation with indigenous yeasts for 3 weeks followed by settling for 10 days. Aging in 50% in oak barrels and 50% in vats for 10 months.

ABOUT THIS PRODUCER

The Domaine de Vernus , created in 2019, is located in the heart of the vineyards, in the town of Régnié-Durette at a place called "Vernus". It covers an area of ​​more than 12 hectares of vines . The plots have been rigorously selected according to their location, the quality of the soil and the sanitary state of the plants. At the Domaine de Vernus, Frédéric Jametton and Guillaume Rouget have joined forces to produce red wines , mostly Crus , respecting a healthy and sustainable viticulture approach: Beaujolais-Villages , Régnié , Morgon , Chiroubles , Fleurie and Moulin-à-Vent. All the estate's wines are made from this unique and emblematic grape variety of the region, Gamay Noir à Jus Blanc . The vines, 55/60 years old on average, are pruned traditionally in a goblet and for the most part not trellised. The work in the vines is part of an environmentally friendly approach that preserves the soil and biodiversity. The domain is labeled "HVE3", a recognition of the practices of a reasoned viticulture. A program of planting shrubs and hedgerows is underway near the vines, which are regularly inspected to check the condition of the vines, the soil, the vigor of the plant, the grass cover.

Some plots are plowed by horse. The harvest is done manually. Yields are reasonable, 35 to 45 hectoliters per hectare, on average. The harvested grapes are picked up in small crates and then carefully sorted on the table. So only the healthy berries are kept. The bunches are partially or totally de-stemmed depending on the winemaker's choices. A vinification that limits inputs as much as possible, punctuated by supervised natural processes and subject to constant vigilance at all stages of development.

Details:

Grape(s) Gamay
Farming Sustainable