Since 1865, the spirit of Mommessin has consisted of a Beaujolais soul and a Burgundian heart that define a style that is fruity, powerful and very close to its roots.

The Mommessin spirit stands out for the alliance of two winegrowing regions - Burgundy and the Beaujolais, two cultures that make our wines distinctive and appealing.
MÂCON 2022

click on one of the vintages below for further information

2022   2023  

Gamay Noir (with withe juice).

Colour: a cherry ruby color with violet glints.
Nose: a fruity and delicate nose with aromas of blackcurrant and raspberry.
Palate: it is lively soft and has nice fruit.

To be served between 13 and 14°C. (55-57°F.).

It is an elegant companion to a plate of assorted cooked meat, white meat, snails and soft cheeses.

This wine can be kept 3 years.

This crop is the most important of the Mâcon area. It streches on some 2400 ha in Tournus, Cluny, Mâcon triangle.

This is a very old wine producing area. The romans were already growing grapes and the monks of the very powerful and famous “ Abbaye of Cluny ” were quite instrumental in giving birth to Burgundy wine in Mâconnais.

Clayey and siliceous soils.

Harvest: both manual and mechanical.
Wine making: traditional in thermo-regulated vats.
Ageing: in vats.

Rainfall in June was highly variable from one area to another. In the south of Beaujolais, where most of the Chardonnays are concentrated, there was little rain, unlike the north, where the crus are located and in the Maconnais area. The intense heat of July and August accelerated the ripening process for the Gamay grapes. The harvest was characterised by great disparity between the plots. Some grapes did not withstand these extreme conditions and lost a lot of juice, while others resisted them exceptionally well. Several factors explain these divisions such as the heavily drained soil, the exposure, and the age and yield on the vine. There was little difference between the early and late sectors.

The harvest took place from 23 August to 10 September in the Beaujolais vineyards. Volumes were lower throughout the appellation, but the quality was good. This year we have focused on de-stemming with long macerations to enhance the wine's elegance. Naturally, our traditional semi-carbonated vinification with whole grapes is still used to extract the aromatic finesse of the Gamay grapes, as well as some hot pre-fermentative maceration to extract as much colour as possible from the grapes that suffered the most from the drought.

The wines are beautifully concentrated with a lovely volume in the mouth. Tannins are prominent. Tasting is a real pleasure. The nose and palate reveal raspberry and cherry liqueur aromas, smooth blueberry cream accompanied by violets, dark chocolate and pear.