# Château des Pertonnières Beaujolais Côteau Belle-Vue (2022)

- **Producer:** Dupeuble Père et Fils
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €11
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** cherry, plum, raspberry, strawberry, blackcurrant, blackberry, violet, toast, chocolate, vanilla

## About this wine

Château des Pertonnières, managed by the Dupeuble family, boasts a rich history in the southern Beaujolais region, with winemaking operations running continuously since 1512. Today, the estate is managed by the sibling team of Ghislaine and Stéphane Dupeuble, alongside their uncle Paul and the newest generation, Erwin Sayer-Dupeuble. The 'Côteau Belle-Vue' cuvée is a unique expression from the estate, sourced from a specific parcel of exceptionally old vines ranging from 50 to 100 years of age. While most of southern Beaujolais is characterized by clay and limestone soils, this particular vineyard sits on a rare granitic outcrop, which imparts a distinctive structural depth and mineral complexity to the wine.

## Interesting facts

- The estate has been operating continuously since 1512, celebrating its 500th anniversary in 2012.
- While Southern Beaujolais is mostly clay-limestone, the Côteau Belle-Vue parcel sits on a rare granitic outcrop.
- Sourced from exceptionally old vines, with some reaching up to 100 years of age.
- The 2022 vintage was awarded a prestigious Gold Medal at the Concours International du Gamay 2025.

## Food pairing

This medium-bodied Gamay thrives on its bright acidity and low-to-medium tannins, making it incredibly versatile. It cuts through the richness of charcuterie and roasted poultry, while its mineral-driven profile complements earthy mushroom dishes and roasted meats without overpowering them.

## Wine making process

The winemaking process at Château des Pertonnières follows a strict hands-off philosophy to preserve the purity of the fruit and terroir. Sourced from sustainably farmed, HVE-certified old vines, the grapes are harvested entirely by hand. Vinification is carried out parcel-by-parcel using only indigenous yeasts, with no chaptalization and completely without added sulfur dioxide during fermentation. The grapes undergo a traditional semi-carbonic maceration lasting 8 to 12 days to extract gentle tannins and vibrant fruit characters. The wine is then aged on its fine lees in neutral concrete or stainless steel tanks to avoid any oak influence, and is finally bottled without fining or filtration.