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>> The Régnié Vintage

	*The art of the vinegrower*
The majority of the nine hundred and fifty inhabitants of the commune of Régnié-Durette work with the vines and wine. It is more than just a job of work; it' s a passion that animates the vinegrowers of the hundred and twenty wine estates. The vines are pruned very close to the ground in a goblet shape, the budding, tying up or attaching the vines and trimming make up the main stages in vine culture. Thoughtful treatment techniques against vine illnesses are tending towards the reduction of treatments and contribute greatly towards the protection of the environment.
The yield is limited in order to guarantee the optimum possible quality. Over and above the work in the vines and the harvest the vinegrower brings all his art and know-how to the vinification, the maturing, the bottling and the commercialisation of his wines.
	*More than just a job of work,*
	*a passion*
*Harvesting by hand*
As Beaujolais vinification requires whole bunches of grapes the harvest is entirely manual. This also means that the grapes undergo rigorous selection where only the best quality ripe grapes are chosen. Moreover the respect of the integrity of the bunch before fermentation favours a more supple and fruity wine. The harvest is a high point in the working year, where conviviality, exchange and celebration are part and parcel of the work.
*Vinification*
The wine is almost all made on privately owned estates. Around 35 000 hectolitres are made, that is to say around 4,6 million bottles. The greater part of the quality of each vat depends on the know-how of the winemaker. The winemakers of the Cru link both ancestral winemaking methods transmitted through the generations with modern techniques bringing their oenological knowledge and equipment up to date.