Pierre-Marie Chermette

The art of making wine that reveals the grape

“Our aim is for the grapes to be perfectly ripe and healthy so that we can make really natural wine.” »

Martine and Pierre-Marie Chermette have always been inclined towards making wine that is as natural as possible and have a single goal: that their work and produce be of the highest quality.

Both in tending the vines and in vinification, Pierre-Marie Chermette intervenes as little as possible. This respect means that the terroir is able to express itself authentically in each of his wines.

 

Eco-friendly vinegrowing

Pierre-Marie is convinced that integrated agriculture, to give it its official name, is the style best suited to the evolution in the climate in our region today – victim of excesses – and the fragility of the Gamay grape variety.

 
Pierre-Marie Chermette makes wine using semi-carbonic vinification:

Vinification that is as natural as possible

Pierre-Marie Chermette makes wine using semi-carbonic vinification:

“This is the traditional Beaujolais vinification method. I use it because it is perfectly adapted to the Gamay grape and our terroir.” »

Find out more

Semi-carbonic vinification:

Semi-carbonic vinification

The whole bunches of grapes – they are not de-stalked – are vatted; the vat is then saturated with CO2 and closed. After 2 to 3 days maceration, Pierre-Marie pumps the run-off juice from the bottom of the vat over the cap of grapes at the top; in the morning and in the evening: This gives the wine added colour and structure.
Maceration lasts for 4 to 6 days for Beaujolais Nouveau, 6 to 8 days for spring Beaujolais and 10 to 12 days for the Crus. The grapes are then pressed in the pneumatic press.


Martine and Pierre-Marie CHERMETTE - Domaine du Vissoux - 69620 Saint-Vérand - France

Tel: +33 (0)4 74 71 79 42 - Fax: +33 (0)4 74 71 84 26 - email: domaineduvissoux@chermette.fr

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