Chateau Javernand - a small castle with almost 50 hectares of vines – has been continuously producing wine since the 1700’s. Today, Arthur Fourneau and his good friend, Pierre Prost, farm it organically and make benchmark Cru Beaujolais from Chiroubles from what is broadly considered to be one of the appellation’s top sites. They use that same fruit to produce this bottle of bubbles via the pétillant naturel (a.k.a. pét nat) method, an ancient technique that involves bottling the wine while it's still undergoing fermentation. This process traps the natural carbon dioxide in the bottle, creating gentle bubbles and a cloudy appearance due to the residual yeast sediment. This wine is a juicy, strawberry joy with plenty of fizz for any festive occasion.
