Jean-Étienne Chermette

Raspberry, blackberry and blackcurrant define the fruit profile. The wine comes from roughly seventy-year-old Gamay vines on dark granite. Traditional Beaujolais vinification uses whole bunches and semi-carbonic maceration, with five to six days in concrete tanks. Fermentation and maturation for the producer’s Beaujolais wines take place in concrete and stainless steel to retain fruit and freshness. Indigenous yeasts are used, with no chemical inputs added during vinification.