Gamay 

This is Jean-Paul Brun’s village wine; however this is Beaujolais not as you know it. Jean-Paul does not use carbonic maceration & only uses natural yeast & not industrial yeast. He uses a more Burgundian method. Open vat ferment & skin maceration for one moon cycle. This village Beaujolais wine is full of ripe red fruit flavours. The finish is long & fresh.