The Morgon cru, in the Beaujolais region, has been at the epicentre of a return to healthy wine-making practices since the 1980s and 1990s: no weedkillers or chemicals in the vineyards, no chaptalisation, vinification with indigenous yeasts, no or very low doses of added sulphur. In the wake of the work of Jules Chauvet, relayed by Jacques Néauport, a "band" of winegrowers, led by Marcel Lapierre, Jean Foillard and a few others, initiated the development of what was soon to be called "natural" wines.
Following in the footsteps of Marcel Lapierre, Jean Foillard approached winegrowing - following in his father's footsteps - by developing an idea of wine drinkability in the 1980s, which was certainly not without risks, but which made the approach exciting and innovative, almost experimental in the early years: healthy and ripe grapes vatted after a passage in a cold room to limit the extraction of tannins from the stalks, indigenous yeasts, no sulphur in the vinification, the exact opposite of the dominant oenology in Beaujolais, adept at the scandalous thermovinification. The 16.5 hectares of Gamay vines on the estate are mainly located in Villié-Morgon, with the best "climats" of the appellation - Côte du Py, Les Charmes, as well as Corcelette -, and in Fleurie. The wines have earned their immense reputation for their silky, deep juice, subtle aromas combining floral notes, ripe fruit and hints of spice, and velvety tannins underpinned by fresh acidity. Great harmony and major drinkability!