# Domaine de la Grosse Pierre Chiroubles La Grosse Pierre (NV)

- **Producer:** Domaine de la Grosse Pierre
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, violet, rose

## About this wine

Domaine de la Grosse Pierre is situated in Chiroubles, the highest and coolest of the ten Beaujolais Crus. Originally founded in the 1960s by Georges and Antonia Passot, the estate entered an exciting new era when third-generation vigneronne Pauline Passot took over after working as a sommelier in Michelin-starred restaurants. The flagship cuvée comes from 'La Grosse Pierre', a four-hectare single parcel surrounding the winery where 50-year-old vines thrive on steep, east-facing decomposed rose granite soils at 350 meters altitude.

## Interesting facts

- Chiroubles is the highest altitude Cru in Beaujolais, sitting at 350 meters above sea level on steep granite slopes.
- Winemaker Pauline Passot worked as a sommelier at Michelin-starred Pierre Orsi in Lyon before taking over her family estate.
- Due to the non-mechanizable steepness of the slopes, soil plowing is carried out manually, by horse, or with a winch.

## Food pairing

The vibrant acidity, pure red fruit focus, and soft, silky tannins of high-altitude Gamay make it exceptionally versatile at the table. It cuts through fat in charcuterie and poultry while complementing earthy mushroom and fruit-accented dishes without overpowering subtle flavors.

## Wine making process

Farmed organically and harvested entirely by hand, the grapes undergo traditional whole-cluster semi-carbonic maceration using a delicate 'infusion' method at low temperatures to avoid over-extraction. Spontaneous fermentation takes place with native yeasts and without added sulfur. The wine ages for 8 to 10 months in stainless steel tanks, concrete vats, and concrete eggs without racking or oak influence, preserving the pure terroir expression before being bottled unfined and unfiltered.