One of the most granitic crus. Slopes vary in incline, giving rise to soils at different stages of evolution. Several of the hills are topped with ancient pebble deposits on the surface whereas underneath, the soils are more clayey. The geological structure here is mainly made up of two large families: granitic rock and highly-varied piedmont formations.
HISTORY :
On hillsides immersed in a sea of vines between their two older brothers, Morgon to the north and Brouilly to the south, the neighbouring villages of Régnié and Durette merged in 1973 as a first step towards a revision of their status and their promotion to ‘Cru’.This natural merger seems to be reflected in the church in Régnié, which is original to say the least, with its two bell-towers: we could imagine one being for Régnié and the other for Durette. Don’t be surprised if you see some resemblance to the Fourvière basilica in Lyon : it’s the same architect.
VINIFICATION :
Manual harvest of Gamay Noir with white juice.
Vatting by gravity, in concrete tanks. Maceration in whole grapes for about ten days, including pumping over and delestage, before pressing, to extract the maximum structure and color. The wine is then aged on fine lees in vats.
WINE :
Colour: A ruby colour, limpid and brilliant.
Nose: Red and black berry aromas.
Palate: After a fresh attack, the round, aromatic and structured wine reveals a good length.
SERVING SUGGESTIONS :
Régnié is best appreciated when young. It is the perfect accompaniment to Delicatessen, mushrooms, barbecues. Serve at between 15 to 16°C.
