All of Jean-Paul's cru bottlings feature different labels to highlight their inherant differences.
A pied de cuve is harvested early to kick start fermentation. Grapes are manually sorted then destemmed. A four week maceration... Read More
100% Gamay. From Jean-Paul Brun's organically farmed estate Gamay vines on clay-limestone soils in hilly Charnay in the southern Beaujolais. The name FRV100 is a play on the word “effervescent”--which becomes more... Read More
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