2006
Full of fruit and freshness this vintage gave us a pleasure morgon . Expressing the typical red fuits of the soil , to be drunk in next 4 years.

2005
Balanced and mature year, the alcoholic wealth and the acidity of this wine promises us a good preserving.

2004
The constant rain in August (from 5 to 25 of August) obliged us to take the risk to wait for the assimilation of all this water. Fortunately, September was a dry month and our risk was rewarded. The result is a good year, thirst-quenching, silky, fruity, and a little alcoholic but plump.

2003
It is a very rich and concentrated year thanks to the scorching heat. To be drunk now or later.

Respectful of the environment and concerned by the quality of our wines, we do not use artificial fertilisers or weed killers, we prefer compost and plough our vines in order to keep them strong .
Furthermore, for the protection of the vineyard, we prefer use of organic treatments, preserving yeast living on the bunch. 

Harvest

In the same spirit, the harvest are exclusively handmade and carried out late , in order to reach the ideal maturity.
A rigorous sorting out is done by our vintagers at the vine plant, and then in the grapes box (40 kg) and where all the damaged grapes and grains are eliminated.

Beaujolaise carbonic semi fermentation

- Whole grapes, carefully sorted out, are put in wood tanks between 10° and 15°C, without SO2 or addition of yeast.  The fermentation starts spontaneously in the grape juice at the bottom of the tank .

- Then, the fermentation in vats lasts approximately 10 to 20 days, according to the specificity of the vintage to extract the most fragrances and to fix the finest flavours. Then, when it’s time to press, the press and goutte juices of each cuvée are put together and alutriated.

- To finish, the “cuvées” are put in barrels of 2,281 L (these barrels are between 3 and 13 years old).

Breeding and bottling

Our wines are raised in old oak, in thin sediments (without SO2), for approximately 9 months.
At bottling time, we racked carefully and put together in a big tank different barrels and tuns.

This assembly is bottled 3 different ways :
- 1/3 does not undergo any filtration or sulphating: this very thin wine must be preserved at a temperature lower than 14°C. Thin sediment that doesn’t deteriorate the quality of a wine could appear sometimes.

- The remaining volume is sulphated in order to stabilize micro-biologically. The 1/3 is bottled with SO2 but without filtration: this wine is addressed for our customers who don’t have a cellar.

- The remaining 1/3 is filtrated on cellulose plates and bottled “Filtrated and sulphited”.

Like this, according to their taste and their needs, our customers can choose between 3 versions of one wine bottled the same day.

Heir of a soil

At the opposit of the technical wines, our philosophy is to offer to our customers wines who express their year and their origin.