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Save 10% on orders of 12+ Bottles of Wine!
In 1982 at the age of 22, Pierre-Marie Chermette took over the family estate. As soon as he settled in, he decided to sell his wine in bottles. Very quickly, he became committed to quality and wanted to have control of the whole process, from the cultivation of the vine to the marketing of wine.
- Winemaker: Pierre Chermette
- Grape Varieties: Gamay
- Farming: Sustainable
- Terroir: 20 south-west facing hectares on plagio dark granite soil at Vissoux in Saint Vérand. It is a poor soil which forces the vines to draw deeply through the rocks to feed themselves, hence a clear notion of terroir in Saint Vérand.
- Vinification: Manual Harvest, traditional for Beaujolais: half-carbonic maceration with two pump-overs per day, 5 to 6 days of maceration in concrete tanks, no chaptalization neither yeasting, minimum of SO2.
- Food pairings: Salads, including raw tomato, eggplant fritters, white and red meats, poultry, fish, eggs meurette, “Lyonnaiseries”, brioche sausage, cold cuts, Asian cuisine. And surprisingly on oysters!