The eighth generation to work this land, Emmanuelle and Benoît, organically farm the family's historic vineyards within the cru of Morgon. The vines for this cuvée are grown in a 3 hectares plot in the historic Morgon lieu-dit of Javernières at the foot of the famous hill of the Côte du Py.  Generally around half of the bunches are left whole with half destemmed and put together into closed concrete vats for a partly carbonic fermentation; maceration is 13-14 days with a submerged cap and no punchdowns—a great example of Beaujolais, clear and bursting red fruit fine tannins and tenacious length. Grab a bottle, some cheese, and charcuterie, and your night is set. 

Pairing: Burger, poultry, mushroom dishes, charcuterie, wash rind cheeses. 

Grape: Gamay, 40 year old vines 

Soil: deep, iron-rich, red clay here versus the more schistous "rotten rock" up the Py hill

Viticulture: Organic