# Beaujolais-Lantignié (2025)

- **Producer:** Yann Bertrand
- **Colour:** red
- **Type:** still
- **Grapes:** Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, redcurrant, raspberry, cherry, orange, violet, black pepper

## About this wine

Domaine Les Bertrand was established in Fleurie during the 1950s by Louis Bertrand and was later handed down to Guy and Annick Bertrand. Their son, Yann Bertrand, returned to the family estate in 2012 after working in natural wine bars. Yann trained under Jacques Néauport—the assistant to natural wine pioneer Jules Chauvet—and received guidance from acclaimed local producers Jean Foillard and Yvon Métras. The Lantignié cuvée originates from the 1-hectare 'Bastys' parcel located at 500 meters altitude on decomposed granite soils near Fleurie. Lantignié is widely regarded as a top candidate to become the 11th Grand Cru of Beaujolais.

## Interesting facts

- Yann Bertrand trained under Jacques Néauport, the former assistant to natural winemaking pioneer Jules Chauvet.
- Lantignié is widely considered the leading candidate to become Beaujolais's 11th official Grand Cru appellation.
- Bottling and cellar transfers are performed strictly by gravity according to the phases of the lunar calendar.

## Food pairing

High natural energy and bright acidity allow this light-to-medium-bodied red to cut through cured meats and rich poultry fats. Gentle, silky tannins protect subtle dishes like quail and mushroom tarts from being overpowered, making it exceptionally versatile at the table.

## Wine making process

Organically certified and biodynamically farmed, vines are managed without synthetic pesticides or chemical additives. Grapes are hand-picked into small crates and thoroughly sorted. Fermentation begins with whole clusters undergoing cold carbonic maceration at 10–12°C for 20 days using indigenous yeasts, without added sulfur dioxide. The wine ages for 8 months with 80% in neutral 225-liter oak barrels and 20% in concrete and stainless steel vats. Racking and bottling take place by gravity according to the lunar calendar, completely unfined and unfiltered.