Beaujolais, Gamay vineyard, Manual harvesting, wine making processe

The vines

Identity card

• Single wine type (cepage): Gamay, white, fleshy-red grapes
• Gobelet shaped pruning: very close to the ground (3 to 5 cusps)
• Density: 8000 plants per hectare
• Average vine age : 55 years

Manual harvesting

The Château de Vergers has ample space in its operating buildings and plenty of housing for harvesters. For years, the estate has employed a group of over 30 harvesters who return year after year, thanks to the quality of the reception at les Vergers and the great food! These seasoned harvesters have mastered the delicate skill of sorting the grapes - bringing in a healthy harvest is crucial to a successful wine-making process.

The wine making process

The traditional Beaujolais wine-making process, called carbonic maceration or semi-carbonic maceration, is used at the Château des Vergers. The grapes are loaded into fermentation vats in bunches and the vats are filled (or half-filled) with carbon dioxide. [Photo 4]. The grapes then macerate for several days, the juice is released and the natural fermentation brings out the alcohol and the expression of the wine’s terroir, its aroma and colour. The maceration time varies according to the wine being produced.
Thermovinification: the harvested grapes are heated to 60-65 degrees centigrade for 2 hours; they remain heated for 12 hours and finally the juice is extracted and cooled. The heat used in this technique produces a richer colour and more concentrated aromas. It can also be used for a harvest made more delicate because of poor weather conditions. These new wine-making techniques must nonetheless be used with great care. They can in no way replace the secrets of the long maceration needed for wines which are meant to be aged (called 'vins de garde').
The Grid Process: A grid is immersed in the vat during fermentation. This technique allows for a better extraction of the colours and tannins.
This is far from being an exhaustive list of vinification techniques. Winemakers have many other techniques to bring out the best qualities of their wines. Vinification is an extremely complex step in producing a wine. Just like the great chefs, each 'artist-winegrower' has a personal know-how that cannot be standardized, and is essential to the production of quality wines.
At the Château des Vergers, Jean-Luc et Murielle Prolange are responsable for the vines and the winemaking. Jean-Luc took over for his father in 1997, and has been in charge of the vinification process for the entire estate (33 acres) since November 2007. Jean-Luc is a young winemaker who has a true passion for his trade, and his wines have already received an impressive number of awards:
Annual Cru Régnié Competition:
- 2002 : 3rd Prize- 2003 : 1st prize, oak cask category
- 2004 : 2nd prize, oak cask category
- 2005 : 3rd prize, oak cask category

Macon Great French Wines Competition
- 1997 : Silver medal
- 2000 : Silver medal
- 2001 : Silver medal
- 2002 : Gold medal

General Agricultural Competition - Paris
- 2000 : Silver medal
Competition "des 2 bouteilles" Villefranche sur Saône
- 2000 : Gold medal

Guide Hachette 1999 2000 2001 2002 2007 2009

Georges Yemeniz and Blanche de Romefort • Owner / Winemaker
Château des Vergers • 69430 Régnié-Durette
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