Famille Descombe Chateau de PougelonBeaujolais Blanc Pierres Dorees 2022

The story of the Descombe family as a wine producer began over a hundred years ago in 1905, when Franois Descombe was the mayor of the village of Saint Etienne des Oullires near Mont Brouilly. With Marine, the fifth generation representative, the vineyards have been expanded, and today the family has production not only in Beaujolais, but also in Chablis and Northern Rhne.

In addition to viticulture, each farm also takes care of nurturing the biodiversity of the environment by, for example, caring for forests. The family’s plans are to plant up to 15,000 trees around their vineyards and partly in their place, because the trees protect the vineyards from both wind and frost, but also create a favorable habitat for insects, birds, bats and other small predators.

Grape Varietals & Region:100% Chardonnay from Beaujolais, France. This Beaujolais Blanc, grown organically and vinified without additives, comes from a plot of Chardonnay located in the commune of Porte des Pierres Dores. The clay-limestone soil of this southern part of Beaujolais is the preferred terroir for Chardonnay.

The Chteau de Pougelon was built in 1662 by the de La Font family. Since its acquisition, the fifth generation of Descombes has sought to restore the nobility of this great Beaujolais estate. Located at the foot of Mont Brouillya geological and historical emblem of the regionthey undertook the reconstruction of the orangery, and thanks to its numerous national and international distinctions, Chteau de Pougelon has become the benchmark for wines produced by the Descombe family throughout the Beaujolais region.

Taste Profile:Golden yellow, it has an expressive, floral nose with a hint of white fruits (apple, pear) and citrus. On the palate, expect mineral and tangy notes (green apple, citrus fruits), presenting a beautiful freshness and superb tension.

Winemaking Process:Hand-picked with sorting in the vineyard and upon arrival at the cellar. Pressing, cold settling then spontaneous fermentation in temperature-controlled stainless steel vats. Aged on fine lees for 14 months, half in stainless steel vats and half in ovoid concrete vats.