Our Domain History
Les Beaujolais Beaujolais Coeur de Vendanges - Vignes centenaires

Terra Vitis certification
A rather rare and atypical cuvee for a Beaujolais. We choose a rich and powerful cuvee of wine made using the grapes from old vines and matures it in the small oak barrels until the April following the harvest. It is a warm, gastronomic wine, almost a cru.

Personality of the cuvee

This limited edition wine was only known to a small circle of amateurs for several years. It was baptized ‘Cœur de Vendanges’ (heart of the harvest) by Jean-François Abert, gastronomic journalist in Lyon, in the 1990s.

From the vine to the glass

Grape variety: Gamay - Pruning: Cordon de Royat and Gobelet - Density: 9,000 vines / hectare.
1 hectare of 100-year old vines En Fay in Saint Vérand on granit soil with south-west facing and 1 hectare of 120-year-old vines in Vaux en Beaujolais (a.k.a Clochemerle) in the Beaujolais Villages appellation area on black granite soils. Sustainable agriculture. Manual harvest at full ripeness.
Vinification: traditional for Beaujolais: half-carbonic maceration with two pump-overs per day, 7 days of maceration in concrete tanks, no chaptalization neither yeasts, minimum of SO2.

Food and wine pairings

« Lyonnaiseries », andouillette, roast young rabbit, red meat either cooked rare or in sauce, duck breast, prime rib with marrow camembert, a roast with Provençal tomatoes, chocolate desserts.

Robe.

Robe.

Violine, deep, shiny.

Nose.

Nose.

Wilted rose. Subtle notes of wood and spices, pure and intense fruitiness of black cherry, blueberry pie.

Mouth.

Mouth.

Full-bodied, concentrated and dense, coulis aromas of red and black fruits with candied notes, fleshy and smooth texture, good length.

Aging.

Aging.

6 months, 10% in 1 to 5 years old barrels, 40% in casks and 50% in tanks.

Keeping time.

Keeping time.

2 to 5 years

Serving temperature.

Serving temperature.

13-14 °C

Conservation.

Conservation.

In the cave

Robe.

Robe.

Violine, deep, shiny.

Nose.

Nose.

Wilted rose. Subtle notes of wood and spices, pure and intense fruitiness of black cherry, blueberry pie.

Mouth.

Mouth.

Full-bodied, concentrated and dense, coulis aromas of red and black fruits with candied notes, fleshy and smooth texture, good length.

Aging.

Aging.

6 months, 10% in 1 to 5 years old barrels, 40% in casks and 50% in tanks.

Keeping time.

Keeping time.

2 to 5 years

Serving temperature.

Serving temperature.

13-14 °C

Conservation.

Conservation.

In the cave

Rewards / notes