Domaine du Vissoux:
Martine and Pierre-Marie Chermette Domaine du Vissoux The art of making wine that reveals the grape A Child of Beaujolais Pierre-Marie Chermette was brought up in the vineyard of Saint Vérand, which is in the Pierres Dorées area. At the family table at Domaine du Vissoux, the white and red wines from their vines have given pleasure for generations. To complete his winemaking and vinegrowing e... Read more
Martine and Pierre-Marie Chermette Domaine du Vissoux The art of making wine that reveals the grape A Child of Beaujolais Pierre-Marie Chermette was brought up in the vineyard of Saint Vérand, which is in the Pierres Dorées area. At the family table at Domaine du Vissoux, the white and red wines from their vines have given pleasure for generations. To complete his winemaking and vinegrowing education, Pierre-Marie studied oenology at the University of Dijon from which he graduated in 1980. He then came home and put his whole heart into the family estate. In 1982 he decided on a full quality control approach from the vineyard through to the marketing of his wines. His wife, Martine Chermette, has a Business School diploma from the Ecole de Commerce in Lyon. She has always loved nature and the good things it produces. So her passion naturally led her to getting involved in selling the wines crafted by her husband throughout the world. Both were keen to make wines from other parts of the Beaujolais region, so they acquired plots in Brouilly, Fleurie and Moulin à Vent, in the Northern part of the appellation, on granitic soils that are rich in mica and quartz. Making quality their key Martine and Pierre-Marie Chermette were amongst the first in their region to use sustainable agricultural practices. They prune short to keep yields low, harvest by hand when the grapes are at their peak, and sometimes thin the bunches when they are still green to ensure full ripeness at picking. Over the years they have stayed true to their motto "quality before quantity". Pierre-Marie Chermette makes wines following Beaujolais tradition. Fermentation is natural, set off by the indigenous yeasts that are on the grapes. At bottling, minimal filtering allows the expression of each wine’s individual terroir. “With our eyes firmly fixed on the future, we invest in modern techniques while remaining true to our roots and tradition.” Martine and Pierre-Marie Chermette seek excellence at every level, through daily efforts. They have perfected the art of making wine that lets the whole grape show through giving a different approach to Beaujolais. Read less
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Food Pairings for Vissoux Beaujolais Cuvee Traditionnelle V V Case of 6 Bottles
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