100% Gamay. From Jean-Paul Brun’s organically farmed, old vines on clay-limestone soils in the hills of Charnay in the southern Beaujolais. The bunches are hand-harvested and directly pressed with no maceration. The juice is fermented in tank with native yeasts. The wine goes through malolactic...

Gamay/touch of Pineau d'Aunis. The blend of the Vin Rosé is always Gamay-based and varies in the rest of its make-up from year to year. It is a saignée off of a short carbonic maceration of whole clusters. Fermentation is spontaneous in steel tank without sulfur. The wine goes through malolactic...