We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
About This Wine
Piron’s Beaujolais Villages gathers the best villages of Beaujolais. The vines surround the crus on the hills of the northern half of Beaujolais. They mostly have an east-facing exposition and have sandy granitic soils comprising small stones that store the sun’s heat and then release it gently during the night. This helps conserve the natural freshness of the fruit. These vines at 50 years old on average. The soil is composed of small rocks that capture the sun heat to diffuse it during the night. 100% Gamay grapes are harvested by hand, selected on a sorting table, and given a very gentle destemming (80% of the bunches) before fermentation takes place in cement and stainless steel. The fermentation never lasts longer than 8-10 days in order to preserve freshness, lightness and fruitiness. When the cuvées are chosen for the final blend, wines with juicy fruit, complexity and fine structure go to the Beaujolais-Villages as opposed to the simpler straight Beaujolais. To enjoy the diversity of wines from the 2022 vintage, drink it preferably between its first and third year.
Type | Red Wine |
---|---|
Varietal(s) | Gamay |
Country | France |
Region | Beaujolais |
Brand | Dominique Piron |
Vintage | 2022 |
Wines from Beaujolais
The Beaujolais region is in the southern part of Burgundy or the central-right part of France near the Swiss city of Geneva. While administratively considered part of the Burgundy wine region, the climate is closer to Rhône and the wine is sufficiently individual in character to be considered separate from Burgundy and Rhône.
Beaujolais is synonymous with the Gamay grape, as that is almost all of what they make there. Gamay is a red grape with thin skins and so produces red wine with low tannins. Gamay from the region also tends to be very light-bodied for a red wine and relatively high in acidity.
The region is also renowned internationally for it’s use of carbonic maceration. This is a winemaking technique where whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Normally, wines are crushed to free the pulp and juice which is then fermented with yeast to convert the sugars into alcohol. Wines that are made by carbonic maceration are fruity and are very low in tannins as they haven’t had as much skin contact. Wines are also ready to drink quickly but lack the structure for long-term aging.