Chiroubles Aux Craz

Cheese, Mushrooms & Herbs, Pizza, White meat

the fermentation is semi-carbonic and occurs slowly, over the course of 12 days and at a low temperature; this helps retain the integrity of the fruit and terroir of the 50-90 year old vines. Only native yeasts are employed, and minimal SO2 (if any) is added only at bottling.

Domaine de la Grosse Pierre is located on the granite slopes of Chiroubles in the heart of Beaujolais vintages. This family estate was created by my grandfather Georges Passot in the 1960s, succeeded by my parents Alain & Véronique in 1979 and since 2018 it is my turn, the third generation! After various experiences in sommellerie in France and abroad I decided to come back to my native land in Chiroubles. Today we cultivate 9 ha of vines on three crus which break down as follows: 7.7 ha of Chiroubles, available in four cuvées. 0.8 ha of Morgon 0.5 ha of Fleurie With the unique grape variety: Gamay Noir with white juice. My philosophy: Wines in the purest expression of their terroir!