Cedric Lecareux was head of winemaking at Gerard Bertrand, but always wanted to make Beaujolais. He bought a small estate in Regnié-Durette in 2014, complete with ancient arched cellars, vineyards with 80 year old vines surrounded by mature woodland. They have 6 hectares of vines planted around the buildings on a south-facing slope on granite soils.
They chose to name the estate Capréoles, meaning vine tendrils in old French, for all it symbolises - the reference to history and tradition, the natural support allowing vertical growth of the vine and the idea of relationship that they want to establish with those who appreciate their work. There is a healthy mix of mature plantings of Gamay, with vines up to 80 years of age, and younger plantings too, pruned in the traditional gobelet style.
Organic farming and the organic lifestyle are at the heart of everything they do here, respecting the environment, preserving natural resources and maintaining and improving soil health. Preserving organic matter in their soils is a key focus for them, particularly in the sites with sandier soils, and so you will never see bare earth beneath and around the vines, instead allowing the natural grasses and plants to flourish. They are on their way to biodynamic certification too.
In the cellar, winemaking is traditional carbonic maceration with some destemming, indigenous fermentations in concrete and steel, gentle punchdowns but never pumping over, with nothing added than minimal SO2. As Cedric says "better grapes, for better wines!"