Region: Beaujolais, France
Soils: Calcareous clay
Vinification: Direct press, then fermented in concrete tank. Transferred to bottle before complete, then finished in bottle to retain bubbles.
Aging: A few months in bottle
Fining or Filtering: Disgorged
Notes from the Importer: Chasselay is 13 hectares and the oldest estate in Beaujolais. The family has been growing vines since 1464 in the small village of Châtillon D’Azergues, in the south of the region. They have been a pioneer of organic viticulture, and have been practicing since 2000 and with certification completed in 2006. Fabien Chasselay, spent much time training under Bruno Clavelier, where he got the idea of destemming all of his Gamay, unusual in the region but resulting in wines that are succulent, silky yet saline.
Being natural is a philosophy here. The wines are made in the purest and most natural way possible, with only indigenous yeasts, no corrections and no sulfur additions during fermentations (only at bottling). All of the wines are fermented in concrete tanks and only the Crus’ are aged in older demi-muids and barrels.