Whole bunches are handpicked in small crates and selected in the vineyard. 12 days of whole-cluster, semi-carbonic maceration are followed by a very gentle and slow pressing using the château’s old, wooden vertical press. The must is transferred into temperature-controlled cement tanks, where fermentation continues with native yeasts. After racking, the wine spends twelve months in 50-year-old foudres before being bottled unfined and unfiltered. Sulfur is not used in the vinification process.

Jonathan Buisson is a third-generation artisan producer in southern Beaujolais, farming ten hectares of estate gamay vines with organic and regenerative agricultural methods, incorporating agroecology. Nestled in an idyllic setting at the foot of the majestic Mont Brouilly, Domaine les Roches Bleues enjoys exceptional growing conditions, with the famous pierre bleue (diorite), a hard, blue-hued igneous rock typical of Côte de Brouilly, giving delicious wines with incredible energy, structure, and freshness.

Les Trois Loups is Jonathan’s favorite vineyard, and the wine is an homage to his grandfather (who started the domain) and his father. It represents the three generations of the family who made Domaine Les Roches Bleues what it is today.