Description
Antoine Sunier’s Régnié immediately captivates with its floral notes of peony and hints of spice. White pepper follows, then the palate is immersed in black cherry juice, blackcurrant jelly and other ripe red fruits. On the palate, it is slightly sunny, full-bodied and generous, underpinned by a natural acidity that promises excellent ageing potential.
In the vineyard, in the cellar
Antoine Sunier’s Régnié comes from a 3-hectare plot of white-juice Gamay Noir in the process of converting to organic farming. The average age of the vines is 45 years. They come from the lieux-dits known as Les Forchets and Les Bulliats, south-facing at an altitude of 350 metres. The soil consists of 50% deeply weathered granite and 50% stony soil from ancient alluvial deposits.
After gravity-fed vatting, vinification takes place using indigenous yeasts, without additives, via carbonic maceration for 8 days,
followed by manual devatting and very gentle horizontal pressing by hand over the course of a day. Ageing is balanced between barrel and tank:
- 50% in Burgundy barrels (10 years old) for 7 months on fine lees without additives
- 50% in epoxy-lined concrete vats for 7 months on fine lees without additives
Blended for one month, lightly sulphited before bottling; unfiltered and unfined.
What to eat with an Antoine Sunier Régnié?
- Roast veal with mushrooms
- Parsley-crusted ham
- Rustic dishes
- Pork fillet with cream and mustard
- Pheasant pâté.
