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Pierre-Marie Chermette started making rosé in 1985, at that time it was a real rarity in the Beaujolais region. Pierre-Marie has never made his rosé by bleeding/saignée (that is to say, drawing the juice off a tank of red Beaujolais to make it more concentrated) but has always vinified it as a wine in its own right.
- Winemaker: Pierre Chermette
- Grape Varieties: Gamay
- Farming: Sustainable
- Terroir: 1 hectare at d’Oingt Les Patins, south west exposure on siliceous-clay soil.
- Vinification: Manual Harvest. Direct pressing after 1 to 2 days maceration depending on the year. No yeast seeding, no chaptalisation, minimum SO2, pneumatic pressing.
- Food Pairings: As an aperitif and ideal for exotic cuisines: Asian for example. With raw vegetables, such as tomatoes or on tabbouleh, gazpacho, ratatouille, at barbecues and for dessert on fruit pies and sorbets. Recommended for the hottest days of the year!