To produce the Beaujolais Lantignié “Pierre Bleue” Frédéric Berne all the grapes were hand harvested. Whole bunches were placed in stainless-steel vats and underwent semi-carbonic maceration for one day. Following this, the grapes were pressed in a traditional wooden, vertical press. Frédéric follows a policy of minimal intervention in his winemaking and uses only natural yeasts. Fermentation took place in concrete tanks, where the wine aged for six months prior to bottling.
Frédéric has six hectares between Beaujolais Villages, Morgon and Chiroubles, and is currently converting all his vineyards to organic viticulture so uses no pesticides. ‘Pierre Bleue’ is the name of the soil on which the vines are planted. Unlike the western side of Lantignié where the soils are predominantly granite, the grapes used for this wine come from the eastern side, where the soils are mostly clay. Grown at 400 metres above sea level on ‘Pierre Bleue’ soils, Gamay gives wines that have deeper colour, fragrant perfumes and soft tannins.
Brought up on a farm in Beaujolais, Frédéric Berne has always had a natural connection with the land around him. Encouraged by his parents to do something different, and attracted by wine’s ability to express its surroundings, he decided to become a winemaker. After a few years working across southern Burgundy, Frédéric finally set up on his own in 2013. Inspired by the diversity of the granite soils in Lantignié (close to Régnié and Chiroubles), Frédéric established himself in the grounds of Château de Vergers, in the heart of the village. Firmly committed to highlighting what he calls “the many faces of Gamay” in his wines, Frédéric also strongly believes that Lantignié has the potential to become the eleventh cru of Beaujolais.