From a family of wine makers, Jean-Claude Lapalu settled at the family domain in Beaujolais in 1982. After a few years of sending his grapes to the cooperative, he started making his own wines in 1996. He gradually found his own path and discovered his own style, developing natural vinifications with little intervention. The work in the vineyard has become much more eco-friendly and more respectful of the terroir. The 12-hectare vineyard is certified organic, the soil is ploughed, and the rows are covered with grass. Jean-Claude Lapalu has a superb viticultural heritage, including many mature vines, some of which are over 100 years old. A top Beaujolais domain!

This cuvée comes from Gamay vines of around 50-60 years planted in sandy, granite soils. The grapes are harvested by hand and are vinified in whole bunches. This begins with carbonic maceration, a Beaujolais classic and a process that takes around two weeks. Pressing is gentle and lasts around 24 hours. Next comes the malolactic fermentation, before the juices are blended at the start of the year. Maturation takes place in steel vats. This is a very open wine with fruity aromas. It has a lovely balance on the palate between lightness and concentration, along with a silky texture. A well-made Beaujolais in the classic style.