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Producer : Henry FESSY

Grape-variety : Chardonnay

Age of the vines : 20 years old

Soil : Granite

Yield : 40 hl/ha

Production surface : 1 hectare

Vinification : Traditional, stainless steel tanks

Alcohol content : 12.5°

Total acidity : 2.64 g/l

Residual sugars : 1,44 g/l

Tasting :

Color : Golden bright yellow

Nose : Small citrus fruits moving on pineapple, fresh hazel nuts...

Palate : Good behaviour, flavours pointing out the nose, well-balance. Good maturity.

Serving temperature : 12°C

Suggested dishes : Goat's milk cheese, fish creamed, various entrées : fish pâté, hot goat's milk cheese.

Ageing : To be drunk within 2 years

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Producteur : "Laurent PERRACHON"

Cépage : Gamay & Pinot noir

Degré alcoolique : 13°

Dégustation : Le fer de lance de cette région, se distingue par sa générosité, l’amitié qu’il inspire et la convivialité à laquelle il invite.
Couleur : rouge vif
Bouche : Fruité, gouleyant.

Température de consommation : 12 à 13° (frais jamais chambré)

Plats conseillés : Pavé de charolais, charcuterie, saucisson chaud de Lyon, brochet à la crème et fromages du charolais.

Vieillissement : 1 à 4 ans

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Producer : Henry FESSY

Grape-variety : Black Gamay with white juice

Soil : The soil is mainly composed of granite and hard bleu schist. The
ground is rich in iron and magnesium silicates.

Maximum yield : 58 hl/ha (making a total output of 17000 hectolitres).
Vineyards: 15 hectares. The vineyard is situated on hillsides exposed to the West
of the Massif of Clape

Alcohol content : 12 to 15°

Tasting : The particularity of the soil of bleu granite gives to the Côte de
Brouilly a perfume of flowers aromas like violet and peony and of
fruits like raspberry. Côte de Brouilly is among one of the best
Beaujolais wines which can preserve the aromatic compounds of the
fresh grapes. It is a beautiful crimson colour, solid, with a
characteristic fine, full-bodied flavour.

Serving temperature: 12 to 15° C

Suggested dishes : Red or roasted meats, or meats in sauce.

Ageing : From 2 to 3 years.

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Producer : Henry FESSY

Grape-variety : Black Gamay at white juice.

Soil : The soil of Chiroubles is extremely homogeneous, all in granites with large
grains, lightly and permeable, gathering all the required conditions to grow one
of the tops.

Yield : 58 hl/ha so that 22000 hl.

Alcoholic Content : Approximately 12.5%

Tasting Notes : It is the Beaujolais preferred from all feminine palates. The wine is very light and supple, so well charmer and sensual, from a seducible delicateness. Very
bright red robe, it is elegant, fine, robust, and smell good the violet and iris.

Serving temperature : 12 to 15°C

Suggested dishes : Quenelle of pike “mousseline” with sauce “Nantua” fattened pullet of “Bresse” riddled steamed, goat cheeses,etc….

Ageing : 2 years maximum.

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Producer : Jacques PERRACHON "Domaine de la Bottière"

Grape-variety : Black Gamay at white juice (Gobelet pruning)

History : Old stronghold of the Lords de Beaujeu; imperial “Cru”, indeed the
name Juliénas would comes from the name Jules César, it belongs to
the range of the Beaujolais wines. Juliénas was already devoted to the
vines whereas the rest of the Beaujolais was still wooded.

Vinification : The secret of the fresh and fruity taste comes from the way of how we
ferment it : 8 to 10 days about.

Alcohol content : 13°

Tasting : Rich, powerful, robust and coloured wine; flavours and savours make
a great distinction (strawberry, scents of wood)
Serving temperature: 12° to 13° C

Suggested dishes : White meats (cock in Juliénas) and the marriage with the porks, tripe,
“andouillettes”, roll and snails.

Ageing : 5 to 6 years. This ancestral wine reserves

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Producer : Laurent PERRACHON

Grape-variety : Gamay

Alcohol content : 13°

Tasting : The fruit of the Beaujolais, the charm of the Burgundy. “Cru” of the robust Beaujolais, fleshy with a dark robe in garnet-red colour, with a currant flavours, kirsch or a core of “griotte”. Less flowered than the other Beaujolais, it ages perfectly.

Serving temperature: 12° to 15° C

Suggested dishes : Some cooked mushrooms, roasted meats or in sauce, games, cheeses.

Ageing : 5 to 10 years.

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Producer : SCE DES DOMAINES SAINT CHARLES

Grape-variety : Gamay

Age of the vines : 30 years old on average.

Soil : Clay and limestone.

Vinification : Stainless steel. Malolactic completed.

Alcoholic Content : 12,5%

Tasting Notes : One of the best known of the10 First Crus of the Beaujolais. It has a deep ruby color flecked with violet, a highly aromatic nose suggesting fruits and flowers, a full and supple body and a very agreeable freshness

Serving temperature : 12 to 13°C

Suggested dishes : Ideal with grilled or roasted meat and vegetables, poultries and medium flavoured cheeses.

Ageing : 2 to 4 years

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Producer : Laurent Perrachon

Grape-variety : Black Gamay with white juice

Soil : Granite soil with large crystals with some stretch of sandy soil,
particularly on the slopes which lead to the Chapel of the Madonna.

Maximum Yield : 58 hectolitres per hectare

Cultivated area : 818 hectares

Character : The first sensation is the mineral aspect, rock and graphite, but with
very ripe fruit and spicy nuances. An extremely attractive aromatic
profile, harmonious and persistent, and an inimitable finesse tempering
the combination of acidity and tannin. Velvety, elegant, floral wine
aromas of peony, iris, and violet predominating.

How to serve : Can be drunk young, in which case it should be served cool, between
13 and 15°C. After the first year, serve nearer room temperature.

Suggested dishes : Red meats, poultries, goat’s cheeses.

Keeping qualities : It is best to wait six months before drinking Fleurie, and it keeps well
for two to three years.

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Producer : Laurent PERRACHON
Grape-variety : Gamay

History : The name comes from the small old mill, a real mascot of the Beaujolais dominating the vineyards. Comes from the communes of ROMANECHE THORINS and CHENAS.

Alcohol content : 13°

Tasting : Vigorous wine rich in tannins, dark ruby robe. It is tender during its youth, becomes then fleshy, very elegant, it introduces red and ripe fruit flavours.

Serving temperature: 12° to 16° C

Suggested dishes : Red roasted meats in sauce, games and cheeses.

Ageing : 5 to 10 years.

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Producer : Henry FESSY

Grape-variety : Gamay.

Alcohol content : 12°5

Tasting : Generally in deep red, with a delicate bouquet, rather light with a
flavour pointing out the iris and that the fruit evokes the fishing or the
apple, it is one of the most pleasant “Cru” of the Beaujolais wines, to
be drunk during its youth. Born from the passion of the men of this
“Terroir”, this Saint reveals us a body and a voluptuous lightness
which make us think of a jewel in the case.

Serving temperature: 12° to 13° C

Suggested dishes : Grilled meats, cooked pork meats and cheeses.

Ageing : 1 to 5 years.