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Vermont, Villié-Morgon. Organic viticulture on 15 hectares scattered in five different AOC del Beaujolais with some vineyards perched on really steep grounds. Maximum care in handling the grapes, each cru is processed and bottled separately. Carbonic maceration in pre-fermentation, slow and delicate pressing. Unfiltered. Don't tell yourself it's "just" a Beaujolais.