Country France
Region Beaujolais
Sub-Region Moulin-a-Vent
Farming Organic
Soil Sandy with buried rocks of quartz, manganese and granite
Varieties Gamay
Alcohol 12.5%
Size 750 ML
Pairings Mushroom risotto
Winemaking whole-cluster fermentation begins spontaneously in concrete tanks. NO SO2 is added during fermentation. Cru wines (like this one) are then aged in old Burgundy barrels for 8-10 months. No fining, light filtration before bottling, and a tiny hit (2g/hl) of SO2 at bottling.

This is fantastic, minimal intervention Cru Beaujolais. My mouth is watering just thinking about it.

About the Producer
Yohan is the fifth generation in his family to grow wine in the Beaujolais, but 2012 was the first vintage under his own label. He is working organically in his vineyards, plowing in between the rows and vines so herbicides aren’t needed. The balance of biodiversity that he maintains makes using insecticides unnecessary. All of this vineyard work, including harvest, is done manually.