Grapes are harvested by hand and vinification is done in whole bunches or destemmed bunches, the aging is done in vats or Burgundy barrels for about 8 months with indigenous yeasts.
The Domaine of Jean-François Debourg (in the Pierres Dorées du Beaujolais - the Golden Stones of Beaujolais)has been around since 1850, passed down through the generations from father to son. Up until 2016, the grapes from carefully cultivated vines on around 50 acres, would either be brought to a cooperative or sold to local winegrowers. In 2016, Jean-François Debourg took over the reigns from his father. He met François Ecot (nicknamed “Insolent” in Burgundy) around this time and was inspired to transition the vineyards to strictly organic farming and produce his own wines. François took him under his wing and taught him the foundations of natural vinification. Since 2016, a main part of the vineyard is in the process of conversion to organic growing and the vines are in the process of certification, plot after plot from 2019 to 2021.
Jean-François is a wine producer but he is also a builder, (he built his own winery and storage). Full of energy and ideas he is constantly on the go. He keeps discovering, experimenting, changing, is constantly on the move and keeps his brain sharp. He makes several different cuvees, most from fragmented plots with different soils.
Gamay is an ancient Burgundian red grape variety that is most well known for the wines of Beaujolais. There are over 30 different varieties of Gamay, many of them specifically cloned to select certain characteristics. The original variation is known as Gamay Noir a Jus Blanc - named for it's pale flesh. It is a natural offspring of Pinot and Gouais Blanc
Region in east central France producing a unique style of fruity wine which is often relatively light. Beaujolais is often included as part of greater burgundy, but in terms of climate, topography, soil types and even distribution of grape varieties it is quite different. The region is on the ancient Roman trade route up the Rhone and Saone valleys and there are records of Roman vineyards in the region. Bendictine monks developed vineyards here as early as the 7th century. Beaujolais is named after Beaujeu, the town in its western hills founded in the 10th century. The region achieved real viticultural identity when Philip the Bold issued his famous edict against the growing of Gamay in Burgundy proper. He was right in that Gamay performs better on the granite hillsides of Beaujolais than on the limestone of the Cote D'or. Beaujolais is distinguished not just by the Gamay grape,but also by its characteristic wine making method. Carbonic maceration and semi-carbonic maceration is a red wine making process, where whole bunches of grapes are deliberately placed, making sure that berries are not broken, in an anaerobic atmosphere, generally obtained by using carbon dioxide to exclude oxygen. An intracellular fermentation takes place within the intact berry and a small about of ethanol is formed along with traces of aromatic compounds. All of these contribute to the distinctive aroma and flavor of the resulting wines
Tasting: Easygoing, sour cherries, unripe light raspberry fruit, fresh