There's hardly a gamay in the world that we love more than this.
Semi-carbonic, whole-cluster fermentation in concrete tanks, fiberglass and stainless steelcontainers. Élevage in large foudres and barrels. 15 to 20mg per liter of sulfur added at bottling.
Georges Descombes grew up working in the vineyard with his vigneron father and drinking the wines of their family friends, including the famed "Gang of Four" of Beaujolais, among which his family's wines were considered an unofficial fifth; he came to admire the purity and elegance of Marcel Lapierre's wines particularly. Taking over the family winery in 1988, Georges took the farming in an organic direction (now certified) for its fifteen hectares (some fruit is sourced as well). Grapes are hand-harvested in whole clusters and fermented with natural yeasts in a cold semi-carbonic maceration which is traditional in Beaujolais; minimal sulfur is used at bottling. The old-vine bottlings are Georges’ true passion and receive extra bottle aging before release.