After selective sorting of the harvested grapes before vatting on a sorting table, the bunches of grapes are vatted whole (no de-stalking or crushing).

They are vinified using traditional Beaujolais methods, where the bunches are kept whole throughout vatting, which lasts 7 to 8 days.

In this way we craft a ruby-coloured Beaujolais-Villages with pleasant red fruit aromas (raspberry, red currant, strawberry). The tannins are supple and blend in beautifully. This fruity wine will be tasty all the time of day.