The actual product may vary from the images shown on the website.
Red dry
Vynas su mažesniu sulfitų kiekiu, nefiltruotas daromas iš vynuogių, augančių granitinėje dirvoje. Pusiau karboninė maceracija ir spontaninė fermentacija atvirose ąžuolinėse talpose truko 24 dienas. Vynas 9 mėn. brandintas ąžuolo statinėse. Santūrus,lengvas, gaivus, bijūnų, kinrožės, čiobrelių, raudonųjų serbentų, šilkmedžio uogų aromatų. Sultingos rūgšties, minerališkas, gudobelės ir aviečių poskonio.
Tiekti 12 - 14 °C prie anties krūtinėlės, cezario salotų arba puskiečių sūrių.
Ripe aromas of plum and blackberry scented with a saline mineral note and hints of black tea and spice lead into a pleasantly hefty texture with structure, density and length. Although the wine is immediately rewarding, it has the structure to age. The grapes come from one hectare in the Côte de Py climat in poor sandy soils over decomposed schist bedrock; they undergo semi-carbonic maceration for 24 days before alcoholic fermentation and ageing for nine months in used casks to produce this superb example of the type.
Marcel Lapierre is one of the key names not only in the Morgon appellation but in the entire Beaujolais region. After taking over the winery from his father, Marcel soon began following the teachings of the famous winemaker and chemist Jules Chauvet, who, as early as the mid-20th century, promoted natural winemaking, avoiding pesticides and herbicides, and encouraged working with healthy grapes and minimal intervention in the cellar.
Marcel’s philosophy quickly attracted like-minded colleagues – together with three other similarly minded winemakers, he became a member of the famous (though unofficial) club “The Gang of Four”. This movement revived the reputation of Beaujolais, which had long been associated with cheap, hastily made Beaujolais Nouveau, and restored its place among France’s high-quality wines.
After Marcel’s sudden passing in 2010, the winery was taken over by his children, Camille and Mathieu, who continue to uphold their father’s vision. The estate works according to biodynamic and organic principles, and in the cellar, a philosophy of minimal intervention is strictly followed – fermentation occurs naturally, without added yeasts, and sulfite use is kept to an absolute minimum.
Wine Style
Marcel Lapierre wines are renowned for their purity, natural expression, and the distinctive character of the ‘Gamay’ grape. These are warm, fruit-driven, yet refined wines that perfectly reflect the Morgon terroir.
Prestigious Vineyards
The estate works with old ‘Gamay’ vines in the Morgon appellation, some over 60 years old.
Aging and Drinking Window
The wines ferment naturally using carbonic maceration and indigenous yeasts. They are aged in large, used oak casks to preserve the fresh fruit character.
Marcel Lapierre wines are delightful to drink young for their vibrant fruit, but they also have the potential to age gracefully for 5–10 years, gaining complexity and refined nuances over time.
