On his home estate in hilly Charnay in the southern Beaujolais, Jean-Paul Brun started planting Chardonnay in 1983 on the sandy clay-limestone soils. The farming is organic and harvest is by hand. The bunches are destemmed and fermented with native yeasts and without sulfur in concrete vats. Malolactic fermentation occurs naturally and the lees are stirred periodically. The wine is aged in steel and concrete and bottled in the spring after harvest with a light, non-sterile filtration and minimal sulfur.

Food Pairing 

Pairs well with pasta, seafood dishes, and antipasti, shrimp salad, or sushi.