Beaujolais Villages

Accompanies wonderfully simple and local cuisine, especially meat dishes, pot-aufeu, stews.

A selection of old vines (50 to 80 years-old) from several plots with a density of 11,000 plants per hectare. Mostly mid-slope, south-east facing early ripening parcels on sandy granite soils.

Whole cluster carbonic fermentation in stainless steel vats with indigenous yeasts, maceration of 10 to 12 days, aged on the fine lees for 7 months in concrete vats. 10 mg/liter of SO2 added only before bottling.

Jean-Claude Lapalu began his domaine in 1996. Previously his family had been grape growers selling to the cooperative. He made his first commercial wines in 2000. Altogether he has 12 hectares of vines in Saint-Etienne-la-Varenne Brouilly most of which are old (60–80 years) and which are farmed organically. Lapalu is working biodynamically but is not yet certified.