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Winemaker: Karim Vionnet


Grapes: Gamay


Characteristics: A pleasurable wine that develops marvelous aromas of red berries. On the nose the notes of undergrowth and wild strawberries dominate with a more crunchy and fresh aspect on the young strawberry and herbaceous notes. On the palate it is a beautiful, very juicy delicacy with a slight residual sugar balanced by the freshness of a beautiful acidity and strawberry flavors with a pleasant finish on a little bitterness of cherry stone. 2022 is a superb year for new wines, as evidenced by this fruity and gourmet primeur.


Pairing: Lyonnaise charcuterie, fresh goat cheese.


Aging: 1 to 2 years


Alcohol: 12.5% Vol.


Culture: located in Villé-Morgon in the heart of the Beaujolais crus on the right bank of the Saône (between Mâcon and Villefranche sur Saône). The Karim vines, 55 years old on average, develop in particular on poor granite soils resulting in a lack of nutrients which limits yields and concentrates flavors. This terroir is ideal for Gamay with early budburst and ripening.

Karim does a bit of trading with his organic winegrower friends, also in order to pull them up and expand his range.

Although it does not have the Organic designation (the paperwork is annoying), the cultivation of the vine is of course entirely natural, without any recourse to phytosanitary products, pesticides and others. Karim's priority is his land. This is why he pampers it and why he maintains an intense organic life in his soils.


Vinification: As for the vinification, the grapes are in good hands. Here again it is as natural as possible: indigenous yeasts (no addition of external yeasts), no addition of sugar and no added inputs. No sacrilege of banana taste here! But a real pleasure wine.


Semi-carbonic maceration:

It is a question of placing only whole, untrodden bunches in the vats. The berries at the bottom of the vat are crushed and release their juice which the native yeasts ferment. This fermentation produces CO2 which fills the tank and the berries that remain intact begin a carbonic, intracellular maceration. Once the 2% alcohol is reached, the berries burst and the pressing is generally carried out to finish the fermentation without contact with the skins.

This proceeds to the extraction of fruity aromas and color but few tannins.


For the little story: Having become a winegrower in the 2000s, he was told: "Aren't you going to mark Karim on your bottles?". "I started freaking out. So I put K. Vionnet. And then customers asked me: Your name is K. you? K is for Karl?", he says. Trained to become a baker and following his father's advice, he went back and forth between the army, the vineyard and the factory until a bad work accident decided him to take up the profession of winegrower for good. A profession-passion that he learned in the neighborhood and in the wake of those whom the Anglo-Saxon press called "the Morgon gang", the Lapierres, Foillards, Bretons, Thévenets and others, who from the 1980s were the pioneers of "natural" wine as opposed to the industrialization of Beaujolais.

Karim Vionnet - Beaujolais-Villages Nouveau 2022

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