Taking over the family winery in 1988, Georges took the farming in an organic direction (now certified) for its 15 hectares (some fruit is sourced as well). Grapes are hand-harvested in whole clusters and fermented with natural yeasts in a cold semi-carbonic maceration which is traditional in Beaujolais. The wine is raised in relatively newer barrels without using sulphur, except at bottling time, a style of wine which Descombes prefers drinking. Descombes tasted with Lapierre when he first started out and found Lapierre’s Morgons a model of lushness, purity and pleasure – he decided on the spot to work in a similar style.
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