Grapes are always hand-harvested in small boxes to keep the integrity of the grape clusters whole. Vineyards are collected and vinified separately. In the cellar alcoholic fermentation is carried out in the traditional large cement vats common in Beaujolais with thermoregulation, followed by ageing in traditional old foudres from six to 12 months. Vinification is carried out in the most natural way possible, with carbonic maceration and indigenous yeasts, and with very limited sulfur added (if any at all) at bottling, depending on the cuvée and vintage. Wines are bottled without fining and little-to-no filtration.
The striking labels were created by Jonathan’s good friend and artist, Astrid Amadieu. They tell a story of the personality and flavor progression of the different cuvées while celebrating women, as imagined by Astrid. She joined Jonathan for two harvests at Domaine Les Roches Bleues in 2010 and 2011, where she would make portraits of the grape pickers during her evenings there.
We are thrilled to work with Domaine Les Roches Bleues and Jonathan Buisson, who is among the most exciting new growers in Beaujolais. He is friends with and connected to other young vigneronnes in our book like Prunelle de Navacelle and Cosima Bassouls, all of whom are part of a community who are working together, pooling resources, trading expertise, equipment, and other support. This communal atmosphere and openness to change, paired with progressive environmentalism and social responsibility, has created an electric feeling in the region.