Lapalu Jean-Claude

"If I had not been a winegrower, I would have been a cook" explains Jean-Claude Lapalu, son and grandson of Beaujolais winegrowers, fascinated by the sensual shapes of the grape. Oscillating between these two professions, this true winegrower-cook has set himself a mission: to give nose and palate to his wines, themselves reflections of his terroir. As soon as the estate... Read more

"If I had not been a winegrower, I would have been a cook" explains Jean-Claude Lapalu, son and grandson of Beaujolais winegrowers, fascinated by the sensual shapes of the grape. Oscillating between these two professions, this true winegrower-cook has set himself a mission: to give nose and palate to his wines, themselves reflections of his terroir. As soon as the estate is taken over, Jean-Claude strives to apply old-fashioned work in order to preserve reciprocity between the quality of the vine and that of the product: no chaptalization, no sulphur, bottling when there is no moon, natural corks and ageing in oak from the Tronay forest. On the vineyard side, the transformation is also gaining ground with a switch to reasoned pest management, the promotion of grass cover and a drop in yields. In the end, this reconversion bore fruit wonderfully, giving quality wines, with minerality and, above all, a natural fruitiness specific to Gamay .