Régnié is the most recently created of the Beaujolais Crus, the appellation having received its official decree only in 1988. As such it is still relatively unknown, and remains to be discovered by many. The 650 hectares of gently sloping vineyards are situated at an average altitude of some 300 metres, around the pretty village of Régnié-Durette, known for its church with twin bell-towers (see picture). Soils are mainly granitic and sandy, and rich in the minerals necessary for the Gamay to flourish. Régnié wines vary in style somewhat, with many being relatively light, yet supple, with good structure, cherry-red in colour, with aromas of redcurrant, blackberry, and raspberry, perhaps not unlike a Brouilly, and best drunk young. Others however are more full-bodied with more structure, and may be aged for a few years. Régnie is excellent with white meats, roast pork, cheeses, and is particularly good with mushroom-based dishes. Tradition dictates that new Regnié should not be consumed before the springtime after it is made.