Whole-cluster grapes are cooled off in small batches before semi-carbonic maceration, and then the wines are aged for 8-9 months in old 600 L foudres. Wild yeast fermentation and just a pinch of sulphur at bottling. This is a really lifted and energetic Gamay perfect for the Spring/Summer.
Notes on the Producer
Anne-Laure Grillet and Thomas Agatensi joined the winery in 2019, bearing the torch from Marcel Grillet as the 7th generation winemakers at Domaine de la Bonne Tonne. Although 2019 only marks Thomas’ first vintage on his own, his conviction to earnestly represent the best climate of Beaujolais is palpable. The winery has been practicing organic farming methods since 2003, certified organic since 2006. and utilising different biodynamic preparations since 2007. The winery is composed of 6.5 hectares, with 4 hectares in Morgon, and 2 hectares in Regnié, along with a touch of Beaujolais Blanc.
After working as a solar panel engineer in Switzerland for 5 years, Thomas briefly worked for Bret Brothers in Macon before moving back to his childhood hometown with Anne-Laure to settle back at Domaine de la Bonne Tonne to take over the family domaine from Marcel.
Thomas takes his inspiration from the supportive natural winemakers in the area such as Jean-Louis Dutraive, Paul-Henri Thillardon and Yann Bertrand.