# Beaujolais Villages (2025)

- **Producer:** Domaine Famille Morin
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** redcurrant, red cherry, raspberry, strawberry, violet, banana, candy, earth

## About this wine

Domaine Famille Morin produces Beaujolais Villages, a red wine from the Beaujolais region of France, made from 100% Gamay grapes. The estate, a fourth-generation family operation, is known for its 'Vignerons D'Altitude' approach, cultivating vines on high-altitude slopes (450-500m) with pink granite soils. They practice certified organic and agro-ecological farming, aiming for minimal intervention in their winemaking. The vineyards feature a range of vine ages, from 3 to 96 years old, contributing to the wine's complexity. The family is committed to sustainability, utilizing eco-friendly packaging and striving for zero inputs in their winemaking process.

## Interesting facts

- Vineyards are located at altitudes of 450-500 meters, earning the producer the name 'Vignerons D'Altitude' (High-Altitude Winemakers).
- The estate has been family-run since 1926, now in its fourth generation.
- Wines are certified organic (Agriculture Biologique - AB) as of the 2023 vintage.
- The family uses eco-friendly packaging, including recycled paper labels and lightweight bottles.

## Food pairing

The wine's bright acidity and low tannins make it versatile. Its fruit-forward character complements lighter proteins and dishes with fruit or earthy elements. The acidity cuts through richer textures, while the soft tannins don't overpower delicate flavors.

## Wine making process

Domaine Famille Morin employs traditional winemaking techniques for their Beaujolais Villages. The grapes undergo semi-carbonic maceration using whole clusters for 12 days at low temperatures, a process that enhances fruitiness and softens tannins. Fermentation is initiated by indigenous yeasts, and no sulfites are added during this stage. Following fermentation, the wine is aged in large oak foudres, which impart subtle complexity without overpowering the wine's vibrant fruit. The estate practices certified organic viticulture and aims for minimal intervention throughout the entire winemaking process, reflecting their commitment to natural and sustainable production.