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Perfumed and elegant Beaujolais Cru with granitic mineral notes and a spicy finish.

From old goblet trained vines at the top of Poncié, one of the celebrated vineyards along the ridge high above the village of Fleurie. Inspired by Jules Chauvet’s fermentation notes from 1972, the hand picked clusters were placed in concrete vats for three weeks with no crushing, pumping, or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation by indigenous yeasts before 9 months in a wooden vat. Bottled unfined and unfiltered.

Hand picked, placed in a vat as whole clusters and fermented with native yeasts, using only CO2 to guard freshness. Aged in old Burgundy barrels for ten months.