Description
Wine Details
Made from vines less than 30 years old, this cuvée develops the freshness of red fruits. It is called Griottes because of its aromas but also because the bottom of the vines is bordered by cherry trees. It is an easy-drinking, juicy wine with fruit and freshness.
Sustainable agriculture. Manual harvest at full ripeness.
Alcohol Grade: 13.5%
Aging/ Vinification: 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. 3 to 6 months in concrete tanks which allows the wine to keep all its freshness.
Best to have it: 12-14ºC
Size: 750 ml
The Winery: Domaines Chermette
DOMAINES CHERMETTE, family estate in Saint-Vérand, in the Golden Stone area, South of Beaujolais in Rhone.
Combining tradition and innovation, Martine, Pierre-Marie and Jean-Etienne Chermette are fully involved in the production of authentic, high quality wines. White, red and Beaujolais rosé, crus such as Brouilly, Fleurie, Moulin-à-Vent, Saint-Amour, Crémants de Bourgogne as well as hand crafted fruit liqueurs, cassis and vine peach with ginger make up the range.
Unlike the predominantly clay-limestone terrain of the southern Beaujolais region, the soil here is granite. It is similar to that of Beaujolais Villages and it is the soil of predilection for the Gamay grape. This peculiarity helps to give more structure to the Beaujolais wines of the estate: Beaujolais les Griottes, Beaujolais Origine old vines and a part of white Beaujolais.
According to the Nicolas Besset, the soil of Saint Vérand is very specific. It consists of plagio-granites which are similar to the blue stones of the Côte de Py in Morgon and are also present in Norway. These plagio-granites are very rare on our planet. These soils are spread very evenly in the village as shown on the terroir map. On the photos of Beaujolais les Griottes, we can see the constitution of the soil: little arable land, about 40 cm and a block of granite below. The very small rootlets of the vines can infiltrate the slightest crack. This is a poor soil that forces the vines to dig into the block of granite to feed themselves, resulting in a fairly marked sensation of terroir in the mouth.
The winery regroup 26 hectars of Beaujolais vines.
