This Beaujolais is distinguished by its carbonic maceration, a technique that amplifies the fruity aromas of Gamay Noir à Jus Blanc. Cultivated according to organic farming principles, the 40-year-old vines produce intensely flavorful fruit. After fermentation with indigenous yeasts, the wine is aged on its fine lees in concrete tanks for eight months, resulting in a silky texture and pure aromatic expression.
How to appreciate this wine?
Food and wine pairing tips
Service tips
Serve at 14° to 16°
Guarding potential
2 to 5 years
Our opinion on the vintage
Thibault Ducroux
Thibault Ducroux is a winemaker based in Villié-Morgon in the Beaujolais region, where he works plots undergoing conversion to organic farming to produce "natural" wines that reflect the pure expression of Gamay on granite soils. His approach is inspired by local traditions while allowing the personality of each vintage to shine through.
Thibault Ducroux's wines are crafted using minimalist winemaking techniques, often employing carbonic maceration and indigenous yeasts to preserve the fruit's freshness and the terroir's natural energy. Aging takes place primarily in tanks to maintain a direct and vibrant expression.
Its wines, often from old vines, are characterized by a vivacity and aromatic tension that make them ideal to drink young or to explore over time for those who appreciate authentic and sincere Beaujolais wines.
