Domaine du Vissoux Beaujolais

Domaine du Vissoux is a family-run wine estate. The estate is in the Pierres Dorées golden stone area, in southern Beaujolais.

Combining tradition and modernity, Martine and Pierre-Marie Chermette are fully committed to bringing you really high quality, authentic terroir wines. white, rosé and red Beaujolais, Brouilly, Fleurie, Moulin à Vent, Crémant de Bourgogne and crème de cassis made using our own blackcurrants.

Martine and Pierre-Marie Chermette have always been inclined towards making wine that is as natural as possible and have a single goal: that their work and produce be of the highest quality.

Both in tending the vines and in vinification, Pierre-Marie Chermette intervenes as little as possible. This respect means that the terroir is able to express itself authentically in each of his wines.

Pierre-Marie is convinced that integrated agriculture, to give it its official name, is the style best suited to the evolution in the climate in our region today – victim of excesses – and the fragility of the Gamay grape variety.

• Area : Beaujolais
• Appellation : Domaine du Vissoux
• Vineyard : Les Griottes
• Color : Red
• Vintage : 2010
• Grape Variety : Gamay
• Wine Making : Traditional semi-carbonic Beaujolais method
• Growing : manual harvest
• Apogée : 2 years
• Service : 12°
• Accord : .Starters, salads, terrines, thick soups, hotpots, fish, cod on a bed of lentils, poached eggs in wine sauce, Lyon specialities, sausage in brioche, cold pork cuts, poultry mousse, red and white meat, poultry, lamb cutlets, pork chops, beef steak, Saint Marcellin cheese and red fruit sorbets.

• Area : Beaujolais
• Appellation : Domaine du Vissoux Cuvée Traditionnelles Vineyard : Les Vieilles Vignes 
• Color : Red
• Vintage : 2010
• Grape Variety : Gamay
  
• Wine Making : Traditional semi-carbonic Beaujolais vinification
• Growing : Manual harvest at full ripeness 
• Apogée : Until  2015
• Service : 12°
• Accord : .Pumpkin and bacon risotto, delicatessen meats, pork, rabbit and poultry terrines, poultry mousse, snails, hot Beaujolais sausage, grilled meats, pan-fried veal liver, shepherd’s pie, red and white meat, grilled rib of beef, meat in sauce, andouillette, rabbit, poultry, camembert, chocolate desserts.