Cosima Bassouls is a young, charismatic leader of the bucolic Beaujolais-Lantignié region. Cosima has a vision for Lantignié, and it involves combining the strengths of the region’s long viticultural tradition with her progressive and innovative environmental plan. She began the conversion of all 6ha of family vineyards to organic farming in 2019, utilizing agroforestry and cover crops to create an integrated landscape that brings nature into the vineyards. She utilizes 15 different cover crops, rotating and adapting each to suit the needs of the parcel, which creates natural biodiversity and a true polyculture with healthy, living soil, which also counteracts erosion.
Located at 350m elevation, Aux Vergers is Cosima’s favorite parcel. The area around Aux Vergers is very diverse, with creeks, trees, bushes, and lots of small hills and valleys, where grapes co-exist with the natural environment. Over 70-year-old gamay vines are planted on shallow, rocky pierres bleues (blueschist) soils, where the vines have direct access to the bedrock. This exceptional vineyard yields structured wines with spicy, forest floor aromatics, earthy minerality, excellent acidity, and the firm tannins of a fine Cru Beaujolais built to age.
Vintage – 2019 was a low-yielding, charming, well-balanced year, with floral, perfumed aromatics. Vines were impacted first by spring frosts and then by August hail. 2019 Beaujolais-Lantignié wines are brighter and more delicate than the richer, more muscular 2018s or 2017s.
Vinification – Whole bunches are handpicked in small crates and selected in the vineyard. 11 days of whole-cluster, semi-carbonic maceration are followed by a very gentle and slow pressing using the château’s centuries-old vertical press. The press requires an entire team to turn each hour, with the full pressing taking 24 hours to complete, following the moon cycle. The ancient press yields a naturally clear must that does not need to be filtered or clarified. The must is transferred into traditional cement tanks, where fermentation continues with native yeasts. After racking, the wine spends eight months in concrete tanks before being bottled unfined and unfiltered. Sulfur is not used in the vinification process; a small amount is added at bottling.