Jean Foillard

Foillard employs organic and biodynamic farming methods in his vineyards and follows minimal intervention practices in the cellar. This means he avoids using synthetic chemicals in the vineyards and limits the use of additives and manipulations during the winemaking process.

Foillard works with the Gamay grape variety, the primary grape used in Beaujolais wines. He believes in expressing the unique characteristics of the terroir (the combination of soil, climate, and location) through his wines. He allows the natural flavours of the grapes and the terroir to shine rather than masking them with heavy winemaking techniques.

Foillard is known for using the traditional Beaujolais winemaking technique called carbonic maceration. This process involves fermenting whole grape clusters in a carbon dioxide-rich environment before crushing them. This results in wines that are typically lighter in colour, with vibrant fruit flavours and a distinct freshness.