From 4 hectares of massale-selection vines averaging 60 years old, mainly from the parcels of les Martillets, Chenes and Corcelette and the grapes are harvested late for maximal ripeness. The use of low temperature soak and a combonation of carbonic maceration and conventional fermentation with indigenous yeasts, followed by 8-12 months in foudre.

  • GRAPE: 100% Gamay

    TASTE PROFILE: Fairly rich and full yet beaming with earthy acidity and balance - flowers, violets, hints of iron and velvety beauty

    THE STORY: Having lived and worked among the superstars of Beaujolais, Joseph Chamonard created a wonderful environment for his vines in Morgon, practicing biodynamics and organic farming from one of its earliest moments with natural processes in the cellar.