Grapes are 100% destemmed; indigenious yeasts; 3 weeks maceration in concrete tank with a few pump overs.
10 months of aging in concrete tank; Bottling without any fining or filtration and 1.5g/HL of sulfites added
 
From the ages of 20- to 30-years-old, Bruno Dubois had been traveling everywhere in France, exploring the diverse wine regions. He started working in Bandol at La Tour du Bon for six months, another six months at the famous Château Pétrus, and finally after several apprenticeships things stylistically clicked for Dubois in Beaujolais. Indeed, he was lucky to learn with one of the natural wine pioneers, Marcel Lapierre. Lapierre guided Bruno’s development, and Bruno came to establish himself in the AOP Saumur-Champigny in 2002.

He took over a family vineyard located in the AOP but it took lot of work to revive the vineyard and produce wines with the same soul of his Beaujolaise inspirations