Beaujolais, at the southern edge of Burgundy, is Gamay country: granite and schist hillsides, old gobelet vines and hand-harvested, often organically farmed plots. Winemaking typically leans on whole-bunch or semi-carbonic maceration in concrete or stainless steel, with indigenous yeasts and minimal oak to keep terroir front and centre. This collection spans Beaujolais, Beaujolais-Villages and the ten crus (including Fleurie, Morgon, Moulin-à-Vent and Brouilly), highlighting site, elevation and soil as the drivers of style and structure.
14 products
