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Vins Sans Soufre Wines

Frédéric Maignet, Consultant Oenologist talking with Grégory Barbet, President, in the cellars while sampling red wines

The project started in 2009 with a superb vintage in Beaujolais. The quality of the bunches was optimal with small yields. Grégory Barbet and winemaker Yoan Pitoiset, carried out their first vinification without added sulphur, using grapes from Régnié at Château de la Terrière.

Master Craftsmen from Beaujolais and Mâconnais