Vinification follows standard semi-carbonic practices while adhering to a “natural” approach. Indigenous yeasts are used, there is no heating of the vats and no sulfur is used during the entire process until just before bottling when the dose of 15mg/L is introduced. The wine is matured in large foudres until the following spring when it is bottled.
François and Marie-Therèse Subrin, along with their daughter Florence and nephew Geoffroy, farm 5 hectares of land in the village of Sarcey, a village situated on a high plateau tucked between the Monts Beaujolais and the Monts Lyonnais in the southwest corner of the Beaujolais appellation. The Subrin’s vineyard is planted on granite soils with significant deposits of quartz and feldspar. On average, the vines are 40 years old. They farm organically and utilize principles of biodynamic agriculture. To ensure maximum health and ripeness for their grapes, they severely limit the yields (for the vintage 2010, yields were 32hl/h) and they are willing to harvest late into the growing season (as was the case with 2012, when they harvested between September 21 and October 03).