My name is Brieg, of course it's not common in this part of the country that is Beujolais but everything is explained when... Starting from Brittany, following the Loire, I studied and questioned this beautiful profession of winegrower to finally put our suitcases for a while in Beaujolais. From experiences in cellars to experiences in the vineyard, I had the chance to meet colorful winegrowers who still make the reputation of Beaujolais today: Good wine for the living! Lively wine! I hope one day to be one of them... When our daughter Abigaëlle arrived during the 2018 harvest, I had no choice but to sign this vintage for her! The adventure was on... In the silence of our cellars, whisper the sweet sound fermenting juices. SPONTANEOUS FERMENTATION The yeasts already present on the grapes are the only ones to transform the juices into wines! GENTLE HANDLING By hand, by bucket and by gravity, the wine in the making is preserved from excessive oxidation NATURAL CLARIFICATION It takes time and patience to produce pure wines without chemical clarification or brutal filtration. RESPECTED BALANCE The natural acidity of the grapes and the aging in the cellar strengthen the wine, without resorting to sulphites