The Sébastien Besson Beaujolais Villages is a gorgeous and bright example of some of the estate’s organically farmed fruit. 35-year-old bush vine Gamay from a few plots of granite filled soil, situated right around the cellar in Lancié, are hand harvested and brought to the winery in small baskets. The grapes bunches remain in a cold room for a night to retain the expressive aromatics before they are placed into concrete vats for natural whole-cluster fermentation. Only one or two pump overs are performed daily for just over two weeks before a gentle pressing off of the skins, and then back into the concrete to finish its fermentation. Then after six months of aging, a small sulfur addition is made before the wine is bottled. 

"Respect for the land, the grapes, and the entire process, is my top priority… Because without these things, I have nothing" – Sébastien Besson