Château de Corcelles Beaujolais

Vineyard
Owned by the Richard family, Château de Corcelles cultivates 92 hectares of vines across several appellations: Beaujolais, Beaujolais-Villages, Brouilly, and Bourgogne Blanc. The Perréon and Charentay areas, located south of Corcelles, produce rich, round, and expressive Beaujolais-Villages, while the Pruzilly and Saint-Vérand terroirs, located north of Corcelles, are later-ripening terroirs where the Beaujolais-Villages are more elegant, fresh, and ethereal. Vinification is carried out with respect for the environment, using sustainable farming practices.

Winemaking
The grapes are harvested by hand once they have reached optimal ripeness. Vinification is partly semi-carbonic, a traditional technique in Beaujolais. Maceration lasts 6-7 days with pump-overs. Aging takes place in stainless steel tanks before bottling in the spring.

Gamay grape variety
Light and fruity flavor
13% alcohol

Serving suggestion
Pairs well with charcuterie. Best served between 12-14°C.

Château de Corcelles was rebuilt on the foundations of an ancient stronghold dating back to the Carolingian era. The Richard family acquired the property in 1984. The vineyard now covers 92 hectares. The Brouilly vines are located partly in Charentay and Saint-Étienne-la-Varenne, growing directly on the granite bedrock.

Winemaking
Hand-harvested by 150 pickers. Sorting by hand. Fermentation using semi-carbonic maceration. Maceration lasts 15 to 20 days with pump-overs. Aged in stainless steel tanks before bottling in early summer.

Grape Variety: Gamay
Flavor: Supple and velvety
Alcohol: 12.5%

Serving suggestion
Served at 12°C, this wine will complement many dishes: charcuterie platter, poultry, white meats, eggs meurette or cooked-curd cheeses.

Château de Corcelles was rebuilt on the foundations of an ancient stronghold dating back to the Carolingian era. The Richard family acquired the property in 1984. The vineyard now covers 92 hectares. The Morgon plots are situated on south-southeast facing slopes, at an altitude of approximately 250 meters, and on shallow granite soils mixed with schist.

Winemaking
The grapes are harvested by hand. Vinification takes place in stainless steel tanks at controlled temperatures. Partially destemmed, the grapes are vinified for 15 to 20 days, during which time daily pump-overs are performed. The wine is aged in stainless steel tanks before bottling in early summer.

Gamay grape variety
Smooth and velvety flavor
Alcohol content: 12.5%

Serving suggestion: This wine pairs perfectly with meat dishes and cheeses. Serve at 12-14°C.