This Beaujolais stands out for its carbonic maceration process, a technique that enhances the fruity aromas of the black-skinned, white-juiced Gamay grape. Cultivated according to organic farming principles, the 40-year-old vines produce fruit of remarkable intensity. After fermentation with native yeasts, the wine is aged on fine lees in concrete tanks for eight months, giving it a silky texture and pure aromatic expression.
How should this wine be enjoyed?
Wine Profile
Round | Fruity
Serving Suggestions
Serve at 14° to 16°
Aging potential
2 to 5 years
Our take on this vintage
Thibault Ducroux
Thibault Ducroux is a winemaker based in Villié-Morgon in the Beaujolais region, where he works with vineyards in the process of transitioning to organic farming to produce “natural” wines that reflect the pure expression of Gamay on granite soils. His approach draws inspiration from local traditions while allowing each vintage to express its own unique character.
Thibault Ducroux’s wines are produced using minimalist winemaking techniques, often involving carbonic maceration and native yeasts, in order to preserve the fruit’s freshness and the terroir’s natural vitality. Aging takes place primarily in tanks to maintain a direct and lively expression.
His wines, often made from old vines, are characterized by a liveliness and aromatic intensity that make them ideal for drinking young or for enjoying as they age, for those who appreciate the authentic, unpretentious wines of Beaujolais.
