Born in Lyon to Arabic heritage, Karim was adopted by a family in Morgon, eventually working for 10 years as a vineyard-hand and winemaker for such luminaries as Guy Breton and Marcel Lapierre. Technically a negociant, owning no vineyards himself, Karim is responsible for the organic farming and vinification of 5 hectares of plots around Beaujolais, most of which comprise 40- to 60-year-old vines. To ensure that his wines can be safely made with a minimum of added sulphur (1g per hl.), Karim keeps his tanks airtight during fermentation and maturation, only releasing the carbon dioxide moments before bottling. He feels that this, coupled with careful natural temperature control, preserves the fruit and purity of his Gamay grapes.
From 2 different parcels surrounded Morgon. Fermented and matured in fibreglass and cement.
Organic, minimal intervention, low sulphur.