Domaine de la Prébende
Domaine de la Prébende produces a deeply mineral Beaujolais from a predominantly clay and limestone terroir, a rarity in a region dominated by granite soils. “Une prébende” essentially means “a tax,” and the domaine sits on the location where monks used to collect taxes from the villagers. As Ghislaine Dupeuble puts it, “Monks didn't like to own low end vineyards!”
The Prébende Beaujolais cuvée, “Anna Asmaquer,” is named for Ghislaine's great grandmother, who married Jules Dupeuble in 1919. The family wanted to add her name to the label because it was Anna who managed the vineyards and winemaking—she is the true source of inspiration for what has become Domaine de la Prébende today.
The Anna Asmaquer Beaujolais is an old vines blend with profound minerality, a bright wild berry nose, and possesses typique Beaujolais finesse. The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation. La Prébende crafts one of the best Beaujolais AOC values available today.
Domaine de la Prébende produces a deeply mineral Beaujolais from a predominantly clay and limestone terroir, a rarity in a region dominated by granite soils. “Une prébende” essentially means “a tax,” and the domaine sits on the location where monks used to collect taxes from the villagers. As Ghislaine Dupeuble puts it, “Monks didn't like to own low end vineyards!” The Prébende Beaujolais cuvée, “Anna Asmaquer,” is named for Ghislaine's great grandmother, who married Jules Dupeuble in 1919. The family wanted to add her name to the label because it was Anna who managed the vineyards and winemaking—she is the true source of inspiration for what has become Domaine de la Prébende today.
The Anna Asmaquer Beaujolais is an old vines blend with profound minerality, a bright wild berry nose, and possesses typique Beaujolais finesse. The grapes are harvested manually and vinified completely without SO2. The wines are not chaptalized, filtered, or degassed and only natural yeasts are used for the fermentation. La Prébende crafts one of the best Beaujolais AOC values available today.
Technical Information
| Wine | Blend | Vine Age | Soil Type | Vineyard Area* |
|---|---|---|---|---|
| Beaujolais Rouge “Anna Asmaquer” |
Gamay | Planted in 1930, 1940, 1980 | Clay, Limestone, Granite | 6.7 ha |
| Beaujolais Blanc “Anna Asmaquer” |
Chardonnay | 30 years old | Clay, Limestone, Granite | 1 ha |
| Beaujolais Rosé “Anna Asmaquer” |
Gamay | 20 years | Clay, Limestone | .6 ha |
| Beaujolais Nouveau |
Gamay | 10 - 20 years | Clay, Limestone, Granite | 4 ha |
| * "ha" = hectares; one hectare equals roughly two and a half acres | ||||
VITICULTURE / VINIFICATION
• Vines are fertilized with natural compost
• Yields are severely limited by both pruning and green harvest
Beaujolais Rouge “Anna Asmaquer”
• Grapes are harvested manually and vinified without SO2
• Fermented naturally (carbonic maceration) and aged in cement and stainless steel
• Fermentation lasts 8 – 12 days
• Bottled unfiltered
Beaujolais Blanc “Anna Asmaquer”
• Fermented naturally (carbonic maceration) and aged in stainless steel
• Regular stirring of the lees during fermentation and aging
• Bottled unfiltered
Beaujolais Rosé “Anna Asmaquer”
• Rosé made by direct press
• Full malolactic fermentation
• Vinified and aged in stainless steel tank
• Aged for 3 months before bottling
Beaujolais Nouveau
• Grapes are harvested manually and vinified without SO2
• Fermented naturally (carbonic maceration) and aged in stainless steel
• Fermentation lasts 8 – 12 days
• Bottled unfiltered
• Yields are severely limited by both pruning and green harvest
Beaujolais Rouge “Anna Asmaquer”
• Grapes are harvested manually and vinified without SO2
• Fermented naturally (carbonic maceration) and aged in cement and stainless steel
• Fermentation lasts 8 – 12 days
• Bottled unfiltered
Beaujolais Blanc “Anna Asmaquer”
• Fermented naturally (carbonic maceration) and aged in stainless steel
• Regular stirring of the lees during fermentation and aging
• Bottled unfiltered
Beaujolais Rosé “Anna Asmaquer”
• Rosé made by direct press
• Full malolactic fermentation
• Vinified and aged in stainless steel tank
• Aged for 3 months before bottling
Beaujolais Nouveau
• Grapes are harvested manually and vinified without SO2
• Fermented naturally (carbonic maceration) and aged in stainless steel
• Fermentation lasts 8 – 12 days
• Bottled unfiltered
General Information
- Country
- France
- Region
- Beaujolais
- Appellation(s)
- Beaujolais
- Producer
- Dupeuble Family
- Founded
- 1947
- Annual Production
- 3,500 cases
- Farming
- Lutte Raisonnée
