OUR

producers

Danilo Marcucci

Chénas, Beaujolais, France

Paul-Henri, Charlie, Thillardon

Domaine Thillardon consists of an entire family engaged and enthusiastic in their winemaking activities. There are four brothers and two sisters who all help out in various roles, but it is really Paul-Henri and Charlie who lead the team. They are based in one of the smallest of the cru villages, Chénas, which. The majority of their 12 hectare of vines are here, but they also have some plots of Moulin-á-Vent, and village Beaujolais vines. Their work from the beginning has been focused on farming, starting with organics in 2008, and now employing biodynamic farming practices. They ferment using semi-carbonic maceration, and manage to balance freshness, with a mineral depth unusual for most Beaujolais. Fermentation is done in concrete, and then moved to old wood to finish its elevage.

12 Hectares

Aligoté, Chardonnay, Gamay, Sauvignon Blanc

Granite, Manganese Rich Clay

The domaine began their work organically, driven by strong feelings that this was the best way to work, and they have since converted to biodynamic practices, increasing their commitment to the health of the soil and their vines.

The Thillardon’s want to produce fresh, terroir driven wines which reflect the grapes they work with, primarily Gamay. Their vinification includes hand-harvesting, followed by semi-carbonic fermentation with whole clusters. They use no punch downs (pigeage) or pump-overs (remontage), allowing the grapes to ferment gently and naturally. Sulfur is used minimally, only at bottling. The fermentation takes place in concrete tanks, and then aging is done for certain cuvees in old wood barrels. Much of their winemaking is influenced by their mentors, Jean-Louis Dutraive, and Yvon Metras.