Description
A structured, concentrated cru Beaujolais. Driven by minerality. Ripe black fruit, blackcurrant and spiciness. Rustic style.
Jean Claude Lapalu has been making his own wine since 1995. Until then, he delivered the grapes from his conventionally farmed vineyards to the cooperative, just like his father and grandfather. In six years, he converted to biodynamic viticulture. Jean Claude Lapalu's vineyards are located around the southernmost cru of Beaujolais: Brouilly.
- Country / Region: France / Beaujolais
- Grape variety(ies): 100% Gamay
- In the vineyard: Vineyard with north, northeast exposure with a clay soil with volcanic rock (pierre bleue) as subsoil. No chemical pesticides are used. Old vines (50+ years old). Manual picking.
- In the cellar: The grapes are cooled for 24 hours before fermentation starts. Fermentation with vineyard-specific yeasts. Vinification according to the carbonic maceration technique with 80% whole bunches and 20% destemmed bunches. Maceration of approximately 20 days. The wine matures for six to eight months on the fine 'lie' in used 'tonneaux'. There is no fining, no filtering. A small amount of sulphite is added when bottling.
- Quality mark: Biodynamic and natural wine
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