Michel Guignier is a fourth generation winemaker located in the village of Villié Morgon. Heavily influenced by the “Gang of Four”, he is committed to producing wines in the most natural way possible. Blessed with hand farmed old vines (up to 70 years old) planted to decomposed granite and crumbly schist, he applies traditional “à la Beaujolaise” techniques in the cellar. He doesn’t destem his grapes and ferments only with natural yeasts. Guignier uses a vertical wooden press that slowly and gently presses the grapes. After pressing, most of his wines are returned to cement to finish their alcoholic and malolactic fermentations. The élévage in neutral barrels is between 5 and 15 months depending on the terroir and the quality of the vintage.
This is how Michel describes this wine – “Crafted using grapes from my oldest vines (over 70 years old), this wine is particularly well-structured and velvety with beautiful aromatic complexity.”