100% Gamay from vines averaging 80 year old and planted on sand and loess. The yields average 45 hl/ha. The grapes are hand harvested over several passages in the vineyard. Maceration for 10 to 15 days in temperature-controlled tanks, followed by 10 months of aging on the fine lees in concrete tanks. Fermentation with indigenous yeasts, no added sulfite during the vinification. Aromas of currant, blackcurrant and strawberry. 30,000 to 40,000 bottles produced.
About the Producer
Château de Grand Pré is a family estate located in the southern part of Burgundy, in the communes of Fleurie and Villié-Morgon. It was purchased by Louis and Renée Bertrand in 1972. In the 90s, their children became interested in low-intervention winegrowing and by 2000, they had stopped using all chemicals in the vineyard. Their grandson, Romain, met Jean-François Ganevat in 2012 and worked the harvest at his domaine in the Jura. Their relationship continues today; Ganevat purchases Romain’s grapes for some of his cuvées. The vineyards spread over 8 hectares: 6ha in Fleurie, 1.5ha in Morgon, 0.5ha in Beaujolais Villages. Total production is 30,000 to 40,000 bottles
Upon returning to Beaujolais, Romain began vinifying in a non-interventionist style. Harvest is done manually, in multiple passes. Semi-carbonic maceration in temperature-controlled tanks. After 8-20 days, the grapes are pressed; the resulting juice is known as le paradis. No added yeasts. A miniscule amount of sulfur (5-7 mg/L) is used when necessary. The wines are unfined and unfiltered.
Farming practices: certified organic since 2012.
Château de Grand Pré