Description

Taking over the family winery in 1988, Georges took the farming in an organic direction (now certified) for its 15 hectares (some fruit is sourced as well). Grapes are hand-harvested in whole clusters and fermented with natural yeasts in a cold semi-carbonic maceration which is traditional in Beaujolais.

The wine is raised in relatively newer barrels without using sulphur, except at bottling time, a style of wine which Descombes prefers drinking. Descombes tasted with Lapierre when he first started out and found Lapierre’s Morgons a model of lushness, purity and pleasure – he decided on the spot to work in a similar style.