Cantillon Vigneronne

Cantillon Vigneronne is a distinctive fruit lambic from Brasserie Cantillon in Brussels, Belgium. First introduced in 1987, this beer is crafted by macerating white grapes with spontaneously fermented lambic, resulting in a beverage that bridges the gap between beer and wine.

Initially, Vigneronne was produced using Italian Muscat grapes. However, starting with the 2019 vintage, Cantillon transitioned to using organic Viognier grapes due to challenges in sourcing organic Muscat. The brewing process involves blending 16 to 18-month-old lambic with whole, hand-picked Viognier grapes. The mixture undergoes maceration in stainless steel tanks for one to two months before bottling. This method imparts a delicate, vinous character to the beer, with the natural fructose from the grapes softening the acidity, making it slightly less tart than other Cantillon offerings.

Vigneronne is typically bottled in 750ml corked bottles and has an alcohol content ranging from 5% to 6.5%, depending on the vintage. The beer pours a light yellow to golden hue and offers aromas of white grapes, citrus, and subtle funk. On the palate, it presents flavors of tart grape, lemon zest, and earthy undertones, culminating in a dry, refreshing finish.

Production of Vigneronne is limited, accounting for less than 5% of Cantillon's total output. The brewery sources approximately 1,000 kilograms of ripe white grapes each October, coinciding with the start of the brewing season. Due to its limited availability and unique profile, Vigneronne is highly sought after by enthusiasts.

This beer is best enjoyed at cellar temperature, around 10–13°C (50–55°F), and can be consumed fresh to appreciate its fruity character or aged for up to 10 years to develop more complex flavors.