2024GuyBretonRégnié,Beaujolais,France

<p>• First produced in 2008, sourced from the hills between the Côte de Brouilly and the Côte du Py of Morgon, around the village of Régnié-Durette.</p><p>• Guy’s grandfather handed down the two parcels that go into this wine: one with 100-year-old and the other with 35-year-old vines. The shallow soil of sand and decomposing stones gives the vines easy access to the bedrock, creating firm wines with more grip and acidity than in Morgon.</p><p>• Only indigenous yeasts are used</p><p>• Grapes are cooled to 5-6° C after harvest to begin fermentation at low temperature</p><p>• 100% whole-cluster fermentation</p><p>• Short macerations in tank; length of maceration is determined by tasting</p><p>• Grapes are pressed and racked to barrel before the end of fermentation</p><p>• Tiny doses of sulfur added during <em>élevage</em> and at bottling</p><p>• Bottled unfined and unfiltered</p>