Beaujolais
A very surprising nose, especially for a Gamay—an instant favorite during tasting. You move between raspberry, redcurrant, but also… tarte tatin! And even tahini! The palate is sunny, broad, juicy, a fruit explosion with super fine tannins.
100% Gamay from 60-year-old vines, organically farmed, planted at 300 meters on granitic soils. South-southeast exposure, plowed vineyards, zero chemical inputs. Hand-harvested with yields around 40 hl/ha. Natural vinification: 15 days of whole-cluster carbonic maceration, pressing, then aged in concrete tanks for about 8 months until the following spring. Tank lees are filtered (about 10% of the mass) and just a micro-dose of sulfur is added at bottling (20 mg/l).
Charly Thévenet, natural winemaker from Beaujolais, didn’t exactly stumble into the wine world… He grew up and nurtured his passion alongside his father, Jean-Paul Thévenet, an unmissable figure in Morgon, just like Marcel Lapierre and Jean Foillard, pioneers of healthy, living wines since 1985. As a young winemaker in the making, Charly also honed his skills in the Loire and in Italy, before...
All wines
Minimal sulphites
Minimal sulphites
Minimal sulphites
Sulphites-free wine
Minimal sulphites
Minimal sulphites
Minimal sulphites
Minimal sulphites
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