Our wines,
born form hard work
and passion

Cedric’s signature

Origin
2.02 hectares of vines split over 2 very different types of land (“The Extremes”), one flat and one hillside.

Vinification
Short vatting period, in order to focus solely on the extraction of the wine’s fruity characteristics (5 to 8 days). With no added yeast or SO2, we leave this little gem alone, and let the malolactic fermentation occur naturally. We add a minimal amount of SO2 just prior to bottling for stability.

STYLE
This fruit-forward wine offers red berry aromas and a garnet-colored robe. With its delicate, elegant and full mouthfeel this wine has all the characteristics of the hillside young Beaujolais-Village wines.

Soil
Half of the vines grow on flat clay soil, and the other half on sandy granitic hillside soil.

Origin
1.39 hectares of south-facing vines in Cercié, in an area locally known as Pisse Vieille.

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. Partial destemming help soften tannins. This is a traditional Beaujolais vinification. Vatting will last 8 to 12 days in a temperature-controlled environment.

STYLE
This particular terroir delivers a deep and intense ruby-colored robe and fruitier rather than floral aromas, with clear red berry and cherry flavors. Mineral notes complete its Gamay bouquet.

Soil
Pebbly soil with old alluvial deposits

ORIGIN
1 hectare of vines facing south facing the village in the commune of Chiroubles at a place called Souzon.

WINEMAKING
We harvest manually, with careful sorting of the raisins, we only keep the best. We practice partial destemming to make the tannins more supple. It is a traditional Beaujolaise vinification. The wines will ferment for 8 days with temperature control.

STYLE
This terroir gives a ruby ​​color, with aromas of cherries and very intense red fruits.

TERROIR
Soil on granite at shallow depth.

Origin
1.33 hectares of South-facing vines in Fleurie, just below the Chapel of the Madonna.

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. Partial destemming help soften tannins. This is a traditional Beaujolais vinification. Vatting will last 8 to 12 days in a temperature-controlled environment.

STYLE
This particular terroir delivers a deep and intense ruby-colored robe and more floral aromas, rather than fruity. Slightly mineral finish.

Soil
Light granitic sand

Origin
6 hectares of vines in the Corcelette area, facing South/South-East, in Villié-Morgon.

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. This is a traditional semi-carbonic Beaujolais vinification with a pomace grill in order to extract as much color and tannins as possible. Vatting will last 10 to 16 days in a temperature-controlled environment.

STYLE
With its garnet robe, this terroir offers kirsch liqueur and ripe stone fruit aromas.

Soil
Light granitic soil

Origin
0.4 hectare of south-facing vines in Cercié, in an area locally known as Pisse Vieille

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. Partial destemming help soften tannins. This is a traditional Beaujolais vinification. Vatting will last 10 to 18 days in a temperature-controlled environment.

STYLE
This very special terroir offers a deep and intense ruby-colored robe. Very aromatic and fruit-forward, this wine delivers clear red-berry and cherry flavors, along with subtle mineral notes completing its Gamay bouquet. The toasted aromas on the nose and finish stem from its wood-barrel ageing.

Soil
Pebbly soil with old alluvial deposits

Origin
1.33 hectares of South-facing vines in Fleurie, just below the Chapel of the Madonna.

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. Partial destemming help soften tannins. This is a traditional Beaujolais vinification. Vatting will last 10 to 18 days in a temperature-controlled environment.

STYLE
This terroir offers a deep-red robe, floral aromas and a red berry flavor explosion in the mouth. Delicate finish with subtle notes of oak.

Soil
Light granitic sand

Origin
This is an assemblage of Old Vines aged between 70 and 100 years, all south-facing.

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. Partial destemming help soften tannins. This is a traditional semi-carbonic Beaujolais vinification with a pomace grill in order to extract as much color and tannins as possible. Vatting will last 10 to 12 days in a temperature-controlled environment.

STYLE
With its deep ruby-colored robe, this wine delivers definite red berry flavors with a slightly woody finish that doesn’t overtake its typical fruity aroma. This strong wine become more delicate with ageing, developing Pinot Noir notes, we call this taste evolution “Morgonning”.

Soil
Light granitic soil

Each year, Cédric samples a number of local Morgon wines, and carefully selects the one he thinks is the most representative of our local terroir.

Origin
One of the six local Morgon Cru areas in Villié-Morgon

Vinification
We harvest these vines manually and sort the grapes very carefully to keep only the best ones. This is a traditional semi-carbonic Beaujolais vinification with a pomace grill in order to extract as much color and tannins as possible. Vatting will last 8 to 10 days in a temperature-controlled environment. We add a minimal amount of SO2 just prior to bottling for stability.

STYLE
With its garnet robe, this terroir offers very flavorful black and red berry aromas.

Soil
Deep granitic soil