The grapes, issued from old vines, come from several parcels of sanded granitic soil in the lieux-dits (named parcels) les Charmes and Corcelette, both situated at an elevation of 250 and 400 meters respectively.
Our Morgon, generous and round, offers notes of black cherry and spice. The palate is ample posessing silky tannins.
This spendid vineyard of 2.4 hectares bears the name of « Niagara » and forms an amphitheater, exposed to the south east and southwest at 470 meters of altitude. It posesses a grand biodiversity being encircled both by forest and meadow and rests on granite mother rock. It’s slope is steep and thus can not be worked mechanically. The work must be done manually with a pickax which guarantees that those who work here stay in top physical condition.
Raised such as a Grand Cru from Burgundy, this seductive Fleurie is noteable for its purity, with a nose of violet flowers, iris, wild strawberry and red fruits. On the palate, it is the freshness which is notable carrying along minerality from its place of origin.
This wine will benefit from several years of aging to arrive at its best expression.
Situated at the bottom of the celebrated Côte du Py at the edge of the Morgon appellation, this parcel of 1.1 hectares of old vines is planted in sandy granitic soil in the lieux-dit En Oeillat and reaches the best expression from this lesser known of the Cru Beaujolais villages.
One month less time aging of this wine as compared to the other two wines from the domaine, it knows well to be a wine of conviviality and pleasure.
The nose is dominated by orchard peach followed by a palate posessing velvety tannins. It’s mission : to play upon the tastebuds with savory notes from the day’s first taste of charcuterie.
Texte à venir
« To consider each individual vine as a unique , living individual. »
Organic agriculture has been put in place for the totality of the domaine since its creation with six acres of vines are certified « AB » (agriculture biologique), 4 additional acres are in organic conversion, and the remaining 10 acres are meadow.
All chemical, synthetic fertilizer and herbicide are banished: we prefer to stimulate the microbiological life, with the contributions of composted fertilizer. The soils are plowed and turned over at specific times throughout the growing season. Each year we assemble teas and fermented extracts which are based on plants taken from the farm, such as nettle, eagle fern and horsetail which reinforce the vine’s natural defenses.
The vines extend on 10 acres and three appellations :
Here, wine is made with raisins and not with oeneological products.
The harvest date is a decisive moment which will determine the quality of the finished wine. Therefore, we harvest when the grape is completely ripe and mature. The harvest is conducted entirely by hand and a careful selection is done in the vineyard, before each vine, so that only the grape bunches which will go into the tank are returned to the winery. Each transport bin is large as well as shallow so that grapes are not crushed in transit.
The whole grape clusters are loaded into the tanks by gravity and saturated with inert gas CO2 in order to begin the alcoholic fermentation in an anaerobic state. This choice will lend a crunchy, savory quality to the wines. Once the tanks are full, in order to begin the fermentation slowly, a gently foot crushing is applied with care. After one to three weeks of fermentation at low temperatures, the raisins are manually removed from the tank, without the aid of pump, and the juice drains from the solids slowly, during 24 hours, in a vertical wooden basket press. Once racked from the fermentation tanks, the wines are aged on their fine lees in oak barrels of 228 litres, average age of 10 years, from 8 to 10 months.
The wines are racked from barrel and blended in tank for a period of one month before being bottling at the domaine.
You can buy our wine directly at the domaine
or contact our retailers
Thanks to Sylvie Potel
for her pictures