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 is made from vines grown in volcanic rock soil. The grapes are harvested by hand and kept at around 10°C. The vinification process involves 18-20 days of carbonic maceration with some gentle stirring at the end of vatting. What follows is a maturation of 9-10 months. When the wine is bottled, there is no filtration, and a very small dose of sulphur is added. This wine gives off aromas of blackberry and blackcurrant, revealing a lovely freshness on the palate. It has both depth and complexity that are lifted by a fruitiness. This cuvée can be aged a bit more than the others: leave it for a few years in the cellar.