Planting density is 9,000 to 10,000 vines per hectare. This limits yields and increases concentration and quality of the grapes. Our experienced team of vineyard technicians and oenologists is responsible for achieving the optimum balance of each plot. 


Vine Pruning has a crucial role, it determines the quality of the production.

Our oldest vines are gobelet pruned, while  younger ones are cordon pruned.

A quality harvest

Our vines have an average age of 45 to 50 years and produce 35 to 50 hectoliters per hectare. The grapes are harvested entirely by hand, and are carefully sorted.


Our different parcels are vinified separately, in order to reveal their different potential and characteristics. The Gamay grapes will first undergo maceration and fermentation, while the Chardonnay grapes will be directly directed to a pneumatic press.


The vinification vat room is equipped with epoxy-lined cement vats. After pressing, the red wines are transferred from the vat room to the cellars for malolactic fermentation. The wines are then matured in tuns or oak barrels, depending on their plot of origin and potential, in order to round out the tannins and add complexity. Years with high potential are aged for longer. Our cellars, with a temperature of 12° and very little variation during the year, are among the most important in Beaujolais, and have been our pride and joy since 1870. The Brouilly is bottled after 8 to 10 months, and up to 18 months for one of the Côte de Brouilly cuvées.


In order to respect and preserve the quality of the grapes, we use gravity as much as possible from their arrival in the vat house to the maturing of the wines in the cellar. As a sign of our commitment and in order to share our values, our estate is certified High Environmental Value (HVE) level 3 and our vineyard is in the process of being converted to organic farming.

“A quality breeding in the respect
of the Beaujolais traditions. “