Beaujolais - Vissoux Une Vie en Beaujolais - Jean-Etienne Chermette

Technical sheet

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Beaujolais Vissoux Une Vie en Beaujolais

This Beaujolais pays tribute to my uncle Louis, who passed away too soon, as well as to the entire Vissoux family, who have worked these lands and vines with courage and perseverance since the 17th century. From 70-year-old vines rooted in dark granite, known as plagio-granite, this Beaujolais delights with its vibrant freshness and expressive fruit character. Its perfect balance of suppleness, acidity, and silky tannins makes it a delicious, easy-drinking wine, ideal for any occasion. Every sip is a celebration of my heritage and my passion.

Vines & terroirs

Grape variety: Gamay
Color: Red
Vintage: 2023
Vine age: 70 years
Terroir: Dark granite soils
Farming method: Sustainable viticulture, HVE3 certified
Pruning: Cordon de Royat
Harvesting method: Hand-picked
Planting density: 9,000 vines/ha
Surface area: 2 ha
Yield: 45 hL/ha
Alcohol by volume: 13%

Vinification & Aging

Vinification: Traditional semi-carbonic Beaujolais method with whole bunches, one 10-minute pump-over per day, maceration lasting 5 to 6 days in concrete tanks

Aging: 6 months in stainless steel tanks

Cellaring: 2 to 15 years. Peak: between 2 and 4 years

Tasting notes

Eye: Ruby red with bright violet highlights

Nose: Notes of red fruits (raspberry) and dark fruits (blackberry and blackcurrant)

Palate: Soft and gentle on the attack, with lovely acidity finishing on smooth tannins and a bouquet of dark fruits

Matching it with food

Oysters, crayfish, poultry terrine, mâchon Beaujolais, all white and red meats, Lyonnais specialties, liver cake, brioche sausage, tripe, and even fish. Not to mention exotic cuisines: Caribbean and Asian. Fresh goat cheese, Saint-Marcelin

Serving temperature: 14–15 °C