Remi studied under Beaujolais icons like Jules Chauvet and Jean Foillard.
Remi is very precise in his vinification and makes all his cuvees in the same way. He uses carefully sorted whole bunches in his carbonic maceration, and at the beginning of fermentation adds some CO2 to protect the grapes. Stability and the avoidance of volatility are keys in his wine making. This cuvee is made from 70 year old vines and although bold, it is a lighter style of Brouily and full of finesse.