Beaujolais Wine

It is the "standard-bearer" label of the Beaujolais. An authentic wine, symbol of a way of laughing to share, like good mood.

Its name evokes, by its merry consonance, youth, spring, sun. The word "Beaujolais" comes quite simply from Beaujeu, the capital of this area.

This label was classified AOC by the decret of September 12th, 1937

The Beaujolais region surface includes 9100 ha, that is to say a little less than half of the vineyard. The average production rises to 550 000 hectolitres.

The Beaujolais wine is recognized with its beautiful red color, its lightness, its fruit and its spring perfume. It must be consumed at a temperature ranging from 12° to 15°.

We advise you to taste it fresh but always uncorked one to two hours in advance. The Beaujolais wine accompanies the varied salads, the pork-butchery, the white meats, and, sometimes, certain fish with sauce.

Our Beaujolais Wine

Located in the villages of "Saint Jean d'Ardières" and "Belleville sur Saône", this vineyard of 7.5 ha is exploited by LANDRY COLONGE. LANDRY is SERGE COLONGE's son, the 3rd generation of wine growers at the Domain. The total production of this vineyard represents 400 hectoliters, only on one species of grape : the white-juiced black gamay.

These delicate and fruity wines are vinified in "Beaujolais Primeur" and "Beaujolais de garde" (worth-keeping Beaujolais)

The "Beaujolais Primeurs" are vinified in semi-carbonic maceration with a thermoregulation associated to a fermentation in whole bunches. The average maceration period is from 4 to 5 days for "Beaujolais Primeurs" and 7 days for "worth-keeping Beaujolais".

- The "Beaujolais Primeurs" are released for the market on the 3rd thursday of November and must be consumed in the 6 months which following this date.

- The "worth-keeping Beaujolais" are presented at Spring. They can be uncorked after two years of ageing.

For your greater satisfaction, we propose it to you in bottle or bag in box.