AOP Cru Saint Amour
Our Wine
Crus Beaujolais / South of Burgundy
In the heart of Saint-Amour, little village with two Michelins Stars restaurants, Domaine de la Pirolette is perched at the top of a hill, facing the church. Full of character, the estate which dates back to 1600 inherited the name of a pretty white flower: the Pirole. It is one of the largest estates in Saint Amour, very well located on the appellation’s best terroirs.
A rich diversity of the terroirs
The 15 hectares of vines are grouped around the property, enjoying the very varied soils, particularly pebbly soils with sandstone and blue stones, clay and deep altered pink granite, facing south and south-east. The most emblematic plots are vinified separately, respecting the different areas: “Le Carjot”, “La Poulette”, “La Pirolette”….
Distinguishing features
2013 was the first harvest since the estate was taken over by Gregory Barbet and his siters, along with their co-owners. It is a story of people who absolutely love wine, hence the estate’s nickname: “the passionate bunch”. Harvests are great fun here. Everyone comes together for a fabulous time.
Tasting notes
Indulgent nose with Gariguette strawberry, cherry and blueberry suffused with fragrances of violet, liquorice and white pepper. Full-bodied and juicy in the mouth.
It would be the ideal red wine to celebrate a wedding as all these magic moments that makes life beautiful.
15 hectares of vineyards located on the best terroirs of Saint Amour
Our Vines
Aged in Egg vat
The parcel « La Poulette » (translated in English by “pullet”) produce a wine full of fruit and energy and is aged in egg vat (“Oeuf de Beaune”). What a beautiful symbol!
Elegant wines
The plots at the top of the hill produce elegant wines full of freshness, energy and mineral edge whilst the vines that grow on the piedmont plains are more peppery and spicy. In the traditional winery with its concrete vats, the grapes are macerated whole or destemmed, depending of the particularity of the parcels.
Using a traditional method
The technique used, called the “grate hat” or “chapeau grillé” is an age-old ancestral one. A wooden grate keeps the “hat” submerged and pumping over and dumping are still possible. This gentle extraction helps provide structure whilst retaining the elegance of the terroir
Our passion
To respect and to reveal the diversity of our terroirs to produce a complex wine that will procure emotion.
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