Jean Max - Maxime Barrot

My vision for wine is rooted in the spirit of vineyard continuity. Indeed, business transfers are very rare in our region. I want to perpetuate this expertise and contribute to the winemaking landscape of the Beaujolais des Pierres Dorées. I've been fortunate enough to work in the world of wine-related gastronomy, and I try to draw inspiration from all these experiences as best I can.

Jean Max is an exploration of the southern Beaujolais terroir through six partnerships with organic winegrowers. This allows me to gain insight into six terroirs within the Beaujolais Pierre Dorées region. It's an interesting investigation that helps me envision the terroirs I'd like to cultivate in the future. In 2020, I cultivated half a hectare in my hometown of Charnay, and in 2021, I'm expanding to 1.8 hectares across two new villages, Cogny and Rivolet, planting Chardonnay and Gamay on high-altitude, north-facing slopes—ideally full of freshness.

My vines are in organic conversion, with tilling between the rows. I cultivate green manure in winter and add sheep manure in spring. I make my wines using indigenous yeasts, with low-temperature alcoholic fermentation. Aging takes place in old barrels to develop the character I prefer. I add SO2 before bottling if necessary. No filtration or fining. I transfer my wines by gravity as much as possible, limiting the use of pumps. I have been certified by Alpes Contrôles since 2020 and Demeter for biodynamic farming since 2022.