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1. The House of Chevran

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The family has been cultivating grapes in the southern part of the Beaujolais region for five generations. The owner, Mr. Chevran, is a former professor at an agricultural school. When he tasted a wine made by a friend who practices biodynamic farming, he was impressed by how the taste reflected the characteristics of the land, and so he decided to switch to organic farming in 2008. He himself practices biodynamic farming methods and pursues winemaking that makes the most of the characteristics of the fields and grapes.

Vineyards

The narrow road in front of the Chevran House is actually a "Roman road" built by a Roman emperor. It is said that even the Roman emperor Caesar passed through this area, and it has a long history of grape cultivation. The fields on the hillside are made of granite, and the rocky soil is rich in minerals.

The soft, cultivated soil allows the vine roots to grow deep, reaching all the way to the bedrock below, ensuring that the wine reflects the characteristics of the land.

Manufacturing method

The yeast used for fermentation is harvested from their own grapes using the pied de cuvée method. This involves selecting fully ripe grapes about a week before harvest, fermenting the juice, and cultivating natural yeast before the actual harvest. By using this during the fermentation of wine, the yeast from the grapes harvested later also becomes active.

In 2015 and 2016, when the grapes were of extremely good quality, no SO2 (sulfur dioxide) was added at all. In 2017, when there was late frost and hail damage, only a small amount was used, but it was so small that it did not show up on the analysis table. After the grapes are macerated using the semi-carbonic method to produce a pale red color, the wine is slowly fermented at a low temperature not exceeding 25°C.

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In 2017, they built a new eco-friendly winery and are now experimenting with various types of wine. The wines they make from grapes grown in granite fields are characterized by clean acidity and a unique mineral feel, with a hint of spice. They are well-balanced, fruity yet supple, and you can taste the natural strength of the grapes.

2. The Lampon Family

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They started farming in 1970 and switched to organic farming in 1983. They produce aged Cru Beaujolais and Beaujolais Villages Nouveau in the village of Reignier in the Villages region in the hills of northern Beaujolais.

There are no machines in the fields or the winery; wine is made painstakingly using traditional human and horse-powered tools.

Many customers come from as far away as Lyon and Paris to Rampon's simple winery, which produces very small quantities of wine.

Vineyards

The vineyard on the hill is covered with poppies in bloom. This is a sight that can only be seen in organic fields where no herbicides are used. Horses plow the fields, so no wires are used. The soil is soft and fluffy, so it's pleasant enough to walk barefoot. Mr. Rampon, who loves nature, is sometimes called the "poet of the vineyards."

Manufacturing method

The harvested grapes are placed directly into the tank, and the yeast on the grape skins, which are crushed by their own weight, begins to ferment.

They use semi-carbonic maceration in sealed tanks, which uses naturally occurring carbon dioxide to bring out the color, making the wine slower than the standard method.

The tools used to squeeze the grapes are also operated by hand. The wines are carefully crafted to have a gentle yet deep flavor.

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The gentleness of the wine is the very personality of the winemaker. It has a gentle impression with a gorgeous and lovely aroma like red fruits such as red currants and strawberry jam. It is light and pleasant to drink, but also has a deep flavor.