Organically grown grapes, Marcel Joubert and Lucky
A fourth-generation wine-maker, Marcel Joubert boasts a grandfather named Petrus, founder of the appellation Brouilly. The 12 hectare vineyard spreads across AOC Beaujolais, Beaujolais-Villages, Brouilly, Fleurie, Chiroubles and Morgon. Marcel Joubert followed the steps of his father in 1972, with in mind the preservation of vines 30 to 100 year old and the desire to farm in a way close to nature. His daughter Carine took over in 2016.
Farming practices: certified organic. Some parcels are in biodynamic, and Carine follows the biodynamic calendar for bottling and some other vineyard work. Seaweed is used as a fertilizer. Instead of employing defoliants, short, sturdy grass (pâturin) grows on the poor, sandy soil between vine rows. This method creates competition with the vines, which develop a deeper root system and a natural reduction of their yield. Plowing is also a part of the program. This serves to destroy weeds, aerate the soil and promote microbial biodiversity. Biodegradable hemp fabric is used to prevent grass from growing just by the vine trunk. The grapes are hand-harvested.
Vinification: Only ripe, healthy fruit is used. Depending on the vintages, the grapes undergo full carbonic maceration or semi-carbonic maceration at 10°- 12° Celsius. Maceration, alcoholic fermentation and malolactic fermentation are accomplished through the action of indigenous yeasts and bacteria present on the grape. After the wine is pressed, it is kept in foudres of 20, 40 and 60 hectoliters, and raised through the winter in smaller, 1 to 5 year old 228 liter barrels. The wines do not have added sulfites. They are unfined and unfiltered. The wines are vegan. Total production is 60,000 to 70,000 bottles.