About: Lancié, just south of Morgon and Fleurie, is considered by some to be the forgotten cru of Beaujolais. Fifty-year-old vines root deeply into alluvial pink granite on a south-east facing slope beneath the village itself. Whole clusters of Gamay Noir are kept under a protective layer of CO2 for intracellular fermentation (Carbonic Maceration). After a week, the grapes are pressed off into stainless steel and used Pinot Noir barrels to finish fermenting. After an additional five months on lees, the wine is bottled with minimal sulphur.



About: South of Uchizy, and North of Pouilly-Fuissé, this plot of thirty-year-old Chardonnay is in the town of Azé. Soils here are a combination of limestone and clay. The grapes were harvested in early September and were pressed into stainless steel without any added SO2. After a short cold settling to eliminate the gross-lees, the juice was moved into 350L and 400L barrels. After seven months on fine-lees without batonnage, the wine is lightly filtered and bottled.




About: This wine is made exclusively from Grenache Noir, planted near the town of Nyons. This terraced vineyard features sixty-year-old vines, planted on granite and schist terraces. The Mistral is much stronger here than in the Southern Rhone, so the east facing slope is constantly pummelled by these northern winds. The wine is whole-cluster fermented for three weeks in open-top vat. The wine is then pressed off into neutral burgundy barrels for seven months. It is bottled unfined and unfiltered.




About: This wine is made exclusively from two blocks are Chardonnay above the town of Savigny-Lès-Beaune: Dessus Les Vermots & Les Gollardes. These steep vineyards (by Burgundy standards) are planted on white eroded limestone-marls. It’s south-west aspect and cooling winds descending off the Haute-Côtes make it unique. The grapes are crushed by foot and then slowly pressed in a basket-press for six hours. The juice is intentionally oxidized in tank for a day before being racked into neutral 3-400L barrels for fermentation. The wine is aged on lees without stirring for ten months before racking into stainless steel. After a short settling period the wine is bottled, unfined and unfiltered under DIAM 10 corks to prevent spoilage and ensure consistency.




About: The Pinot Noir for this cuvée was grown in a small lieu-dit called Aux Fournaux. The sixty-year-old vines are at the bottom of the slope adjacent to Vergelesses and Lavieres. Soils are comprised to Bathonian marl and limestone. The grapes are cooled over night before being moved to open-top vat. 30% of the grapes were destemmed. After pressing, the wine finishes its fermentation in tank before being racked into 300L barrel for eleven months. Only 15% new wood was used. The wine is bottled, unfined and unfiltered under DIAM 10 corks to prevent spoilage and ensure consistency.