Domaine de la Couvette

If you could picture what a quintessentially small French producer should look like then Gautier’s property would fit the bill. He takes great pride in making wine in the region’s traditional carbonic-macerated style using trusty old concrete vats that are also used to age the wines. Respecting not only the region’s winemaking traditions, but also their 11ha of land, planted with vines up to 50 years old, Domaine de la Couvette demonstrate their commitment by making a fully organic Beaujolais that is full of ripe red fruit with spicy, earthy notes and a lovely smooth minerality.

Viticulture

The estate covers around 11–13 hectares, predominantly planted with Gamay, with smaller plots of Chardonnay. Vineyard soils are a mix of sandy and clay‑limestone, supporting balanced ripening and expressive fruit character. Farming is organic, with a strong emphasis on environmental respect and maintaining vineyard health, while vine age varies up to around 50 years, contributing depth and concentration.

Winemaking

Winemaking follows classic Beaujolais techniques, with an emphasis on carbonic maceration to enhance fruit purity and freshness. Grapes are hand‑harvested, then undergo short maceration before gentle pressing and cool fermentation. Wines are typically fermented and aged in traditional concrete vats, preserving the vibrant fruit profile and delivering a supple, easy‑drinking style with subtle structure and minerality.