Grape variety : Gamay noir à jus blancRégnié classique

Soil : Pink granite
Aspect : South – Southeast

Average vine age : 40 years old

Keeping : Around 5 years

Manual harvest


Selective sorting of the harvested grapes before vatting on a sorting table, after thinning or ‘green harvest’ in July or August if necessary.

From vines growing on south facing plots, the grapes are vinified using traditional Beaujolais methods, where the bunches are kept whole throughout vatting ; Vatting using gravity, de-vatting after 8 to 9 days using a conveyor belt then pneumatic pressing. Temperature control.

The resulting wine we craft is deep ruby hued and aromatic with tannins that are supple and blend in beautifully.
After 6 months maturing in vats, we bottle the wine respecting the integrity of the wine (no fining).

Characteristic of Régnié’s terroir, this cuvée may be enjoyed from its youth to get the most of its red fruit aromas. After 4 to 5 years cellaring however, these evolve to jammy and even leather notes.

This Régnié makes a great partner to :

- A platter of delicatessen meats

- White meat, as it comes or in a cream sauce

- Some fish (e.g. red mullet filet)

- Cheeses

Serve between 13°C 14°C

Download technical sheet