# Domaine de la Pirolette Saint-Amour (2023)

- **Producer:** Domaine du Château de la Pirolette
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** red cherry, raspberry, black cherry, red plum, black plum, black pepper, violet

## About this wine

Domaine de la Pirolette Saint-Amour 2023 is a red wine from the Saint-Amour appellation in Beaujolais, Burgundy, France, produced by Domaine du Château de la Pirolette from 100% Gamay grapes. The estate, with a history dating back to 1600, is situated on the heights of Saint-Amour. The vineyards are characterized by a mosaic of soils and are located at elevations between 250 to 470 meters above sea level. Since 2013, Virginie and Grégory Barbet have managed the estate, with Grégory focusing on winemaking that emphasizes the purity of the fruit and the wine's structure. The Saint-Amour appellation is recognized for its varied terroirs, and the higher vineyard sites of Domaine de la Pirolette are noted for contributing minerality and freshness.

## Interesting facts

- Estate history dates back to 1600.
- The name 'Pirolette' may come from a white flower.
- Vineyards are situated between 250-470 meters above sea level.
- James Suckling awarded the 2023 vintage 92 points.

## Food pairing

The wine's medium body and vibrant acidity can cut through richer dishes, while its fruit notes complement white meats and poultry. The subtle tannins provide a good counterpoint to protein.

## Wine making process

The grapes for Domaine de la Pirolette Saint-Amour are vinified either whole bunch or destemmed in concrete vats. A traditional 'chapeau grillé' (submerged cap) maceration technique is employed for gentle and homogeneous extraction. Following fermentation, the wine is typically aged in concrete vats, with some indications of aging in used oak barrels for a portion of the production. These methods are chosen to preserve the purity of the Gamay fruit and its inherent structure.