Located in the commune of La Chapelle de Guinchay within the Chénas appellation, Chateau Bonnet crafts low-intervention, organically farmed Beaujolais Cru from 50+ year old Gamay vines grown on granite soils from ancient alluvial deposits. Hand-picked and macerated in whole bunches for 8 days fermentation takes place with native yeast in stainless tank with daily pump-overs then it’s transferred to concrete where it rests for an additional 8 to 12 months. The result is a vibrant, light-to-medium-bodied red with juicy red berry notes, balanced acidity and low but present, earthy tannins on the dry finish. Extremely crushable especially alongside braised ham or sweet and sour fried tofu. Chill optional