Jean and his wife Agnes have around 11 hectares of vines. Yields are kept low and they are proponents of minimal intervention viticulture. All of their cuvees are vinified in the same way with wild yeast fermentation, careful handling and no chemical manipulation. The finished wines aren’t fined or filtered and no sulphur is used during the winemaking process. Only a tiny amount used just before bottling. The Cote dy Py is one of the best sites in Beaujolais, where the schist soils give the gamay grape a unique expression and produces wines that are concentrated, stylish and little bit wild. This is serious gamay, soft, unctuously fruity with notes of dark cherry, blackberry and spice, leading to herbal notes on the finish.