The Dupeuble esate has been producing wine in the far south of Beaujolais for more than 500 years, and is still run by descendants of the original family. In that time it has changed its name only three times, and the winemaking has remained rooted in tradition. It is still made simply, fermented with wild yeasts, bottled unfined and unfiltered and with minimal sulphur additions. The result is consistently one of the best bargains in the region - a delicious, bright, light, cherry-scented red.
50-100 year old vines. Carbonic maceration. Fermented with wild yeasts. Unfined and unfiltered. Minimal sulphur added at bottling only.
|Producer||Dupeuble Père et Fils|
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