# Le Ronsay

- **Producer:** Jean-Paul Brun, Domaine des Terres Dorées
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €16
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** raspberry, strawberry, red cherry, violet, forest floor, spice

## About this wine

Le Ronsay is a red wine from the Beaujolais AOC in France, produced by Jean-Paul Brun at Domaine des Terres Dorées. This 100% Gamay wine is a testament to Brun's commitment to traditional winemaking, focusing on expressing the purity of the grape and the unique limestone-clay terroir of the southern Beaujolais, known as 'Terres Dorées'. Unlike many Beaujolais wines that utilize carbonic maceration, Brun employs destemming and fermentation with indigenous yeasts in concrete tanks, a method he believes better reflects the wine's origin. The estate itself is dedicated to organic and natural farming practices, with a philosophy of minimal intervention.

## Interesting facts

- Jean-Paul Brun intentionally avoids carbonic maceration, a common Beaujolais technique.
- The 'Terres Dorées' soil type is a key differentiator for this wine.
- Brun's approach is often described as 'Burgundian' in its traditionalism.
- The estate spans over 60 hectares, producing more than twenty different wines.

## Food pairing

The wine's bright acidity and low tannins make it incredibly versatile. It can cut through the richness of pork and duck, complement the savory notes of charcuterie, and echo the earthy flavors of mushroom dishes. Its fruit-forward character also pairs well with slightly sweet elements like fruit chutneys or reductions.

## Wine making process

Le Ronsay is produced using traditional methods championed by Jean-Paul Brun. The grapes are destemmed before undergoing fermentation in concrete tanks with indigenous yeasts, a process that takes longer but is believed to enhance the expression of the Gamay grape and its terroir. The wine is then aged in concrete tanks to maintain its freshness and pure fruit profile, with minimal sulfur added. The vineyards are managed using organic and natural farming practices, including manual labor and soil ploughing, reflecting a commitment to sustainability and minimal intervention.