The origins of the Mommessin négociant business date back to 1865 when Jean-Marie Mommessin, originally of Oyé in the Charollais, set up a business specialising in marc and other alcohols in the Mâconnais. Turning to wine in the 1920s, his son Joanny set about acquiring vineyards in Pouilly-Fuissé and in the Beaujolais. In 1932, in the middle of an economic crisis which had affected the wine trade as much as everything else, his attention was ...
The subsoils are made of a very old decomposed granit rock, similar to that of the Alpes, and it is perfectly suited to this lively varietal called Gamay. The world's Gamay cartography indicates the Beaujolais is the indisputed kingdom of this varietal.
The soils in this region are diverse and varied : alluvial deposits in the East, limestone influences combined with iron and shale in the North. The terroir is wide, the nuances are infi...
Burgundian tradition, Beaujolais soul, our House invites you to discover a great exception at the heart of a wonderful vineyard. Fuity and easy drinking wines, our Beaujolais wines conceal beautiful surprises. Offering complex wines, which are reminiscent of Grands Crus and making a king of the Gamay varietal, this is our challenge!
Beaujolais wines of exception, unexpected, unsuspected, this is what we invite you to taste. Great Beaujolais...
How has the Clos de Tart wine-making changed in recent years?
Until the end of the 1970s, the wine was produced by the chapeau immergé technique. A grill some two thirds of the way up the vat prevented the skins etc. from rising to the top. There could be remontage (pumping over) but no pigeage (treading down). This resulted in very aromatic wine but was less effective in extracting colour and tannin, yet it suited the Mommessin style which...
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