About Régnié
- Style
- Red
- Grape Varieties
- Gamay
- Price Range
- $28-32
- US retail
Antoine Sunier's flagship Régnié is a blend from the lieux-dits Les Forchets and Le Potet, granite-soil parcels averaging around 45 years of vine age. Whole-cluster grapes undergo carbonic maceration with indigenous yeasts and minimal sulfur, yielding a vibrant, light-to-medium bodied Gamay with juicy red cherry and raspberry fruit, violet and floral notes, a touch of spice, silky tannins and a fresh, mineral-driven finish.
This is Beaujolais natural wine at its purest — proof that carbonic maceration can deliver both immediacy and genuine terroir expression.
New to wine?
A juicy, food-friendly natural Gamay that's easy to love from the first sip.
Food Pairings
Excellent with herb-roasted chicken, pork tenderloin with cherry reduction, grilled salmon or tuna with lemon-herb butter, Margherita pizza, and tomato-based pasta with basil.
When to drink it
Casual weeknight dinners, bistro-style meals with friends, everyday drinking.
Terroir & Winemaking
Certified organic since 2017. Whole-bunch carbonic maceration with indigenous yeasts, no additions, aged mainly in used Burgundy barrels and concrete tanks. Gentle, gravity-fed vinification with very low sulfur at bottling.
About the producer
Antoine SunierPure, terroir-driven natural Beaujolais from Régnié and Morgon, crafted with minimal intervention.Visit the producer page →More wines from Antoine Sunier
Frequently Asked Questions
- What grape is Antoine Sunier's Régnié made from?
- It is 100% Gamay, sourced from granite-soil parcels in the Régnié cru of Beaujolais.
- Is Antoine Sunier's Régnié organic?
- Yes, the domaine's vineyards have been certified organic since 2017.
- What does Régnié taste like?
- Juicy red cherry and raspberry fruit with floral violet notes, a touch of spice, silky tannins, and a fresh mineral finish.
- What food pairs well with this wine?
- Roast chicken, grilled fish, pizza, and tomato-based pasta all complement its bright acidity and red-fruit character.
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