Condrieu Vernillon

Pairs well with shellfish and veal in a white wine sauce.

Matured 50 % oak barrels and 50 % stainless steel tanks.

This wine was raised in a 75/25 combination of unlined 500-liter amphoras and neutral demi-muids.

Jean-Paul Jamet began making wine alongside his father Joseph in 1976. He left school to start working with his parents in the family business. Together they developed the vine-growing and wine-making work but Jean-Paul quickly took the initiative and made decisions. With the experience of making forty wines he was convinced that the beauty of the wines lay in the terroirs. Having been away from any successive methods he promoted the different expressions of Côte Rôtie to increase their complementary features.