2023 Benoit Moreau & L'Arlesienne Morgon Corcelette, Beaujolais, France Zafeirakis Vinification Method: Grapes are hand

Vinification Method: Grapes are hand harvested

The crispiest

one of which is new)

Small scale process (4 to 5 tons by day)

Fermented with 100% whole clusters and aged in barrel for 18 months

2023 Benoit Moreau & L'Arlesienne Morgon Corcelette, Beaujolais, France Zafeirakis Vinification Method: Grapes are handVariety: Gamay Surface Area: 0. 50 ha (1. 23 ac) Terroir: At the border of Morgon. Southeastern exposure, granite soils. Viticulture: Biodynamic (certification underway) Vinification: Whole cluster percentage depends on vintage. 2 week ambient yeast fermentation with no punch downs. Aged in amphora for 12 months. Arrives March 2026.