Beaujolais Villages

Slightly chilled, it will perfectly accompany an appetizer. Naturally light and fine, this wine can be served at informal events, lightly seasoned dishes, fish or poultry and of course goes very well with all cold meats.

Starting with the Romans wine growing has developed since the 3rd century. Dominique Piron’s oldest known ancestor was born in Morgon in 1590. Since then there have been 14 generations of wine growers in the family. Morgon and Moulin à Vent wines have long been renowned among France’s finest wines. In a vineyard with difficult terrain− 30% steep slopes and a virtual patchwork of parcels Dominique Piron is engaged in sustainable winegrowing. On winegrowing land filled with old broken-down granite and schist the watchwords are natural balance and biodiversity. For vinification our goal is to create terroir wines wines of character that remain fruity subtle and elegant.

Regardless of where the grapes are sourced, the Pirons are responsible for every aspect of quality-control from the vineyard management to the marketing of the finished wine. The vines used for the Beaujolais Villages surround the cru zone on the hills of the northern Beaujolais. They most often have an eastern exposure and benefit from a sandy granite soil made up of small stones that capture the heat of the sun to diffuse it carefully during the night. Thus, the natural freshness of the fruit is preserved.

Gamay grapes are harvested by hand, selected on a sorting table, and given a very gentle, partial destemming before semi-carbonic fermentation begins in cement and stainless steel vats. This will not exceed 8 to 10 days in order to preserve the freshness and aromas of the fruit and is the traditional Beaujolais process.