Since 4 generations. rental system Juliénas 50% in share-cropping 3 ha. Fertilizer : humus in winter. Yes

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1 Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? How many hectares of vines are owned? Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). Do you typically sell or buy any grapes? Please specify. Do you sell off any of your wine en vrac? DOMAINE DE LA CROIX ROUGE GRANGER Since 4 generations 2 GENERATIONS Moulin a Vent and Chénas in vineyard rental system Juliénas 50% in share-cropping 3 ha Beaujolais blanc and 50% Juliénas Manual and mechanical work. No green harvest due to the weak harvest Fertilizer : humus in winter No Yes

2 GENERAL Appellation JULIENAS Cepage/Uvaggio GAMAY %ABV Alc 13% by vol # of bottles produced Grams of Residual Sugar NO VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations LES GONNARDS LES CHANORIERS Exposures and slope of vineyards South/ South-East. Slight slope Soil Types(s) Silica rock Average vine age (per vineyard) 40 years Average Vine Density (vines/ha) vines/ha Approximate harvest date(s) Between September 5 th and 10 th PLEASE SHARE ANY NOTES Mild winter ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES? Humid and cool spring. Rainy summer until July 15th, then hot and dry very dry WINEMAKING/CELLAR % whole cluster, % destemmed 30% whole cluster Fermentation: vessel type and size Concrete tank and stainless steel tank Duration of cuvaison About 20 days Duration of contact with lees 3 months Select or indigenous yeast? Neutral yeasts

3 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Pumping-over twice a day. Punchingdown at the end of the cuvaison. Malolactic fermentation Wood- big-barrel 6 months 18 months Yes, for the bottling.free SO2 : 15mg/l

4 GENERAL Appellation Cepage/Uvaggio %ABV # of bottles produced 4000 Grams of Residual Sugar 0 VINEYARD AND GROWING Vineyard/lieu dit name(s) and locations Exposures and slope of vineyards Soil Types(s) Average vine age (per vineyard) Average Vine Density (vines/ha) Approximate harvest date(s) PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO PREVIOUS VINTAGES? MOULIN A VENT GAMAY Alc 13% by vol CHASSIGNOLS Mid-hillside. South exposure Granite 50 years vines/ha Between September 5th and 10th Mild winter Humid and cool spring. Rainy summer until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny WINEMAKING/CELLAR % whole cluster, % destemmed 30% whole cluster, 70% destemmed Fermentation: vessel type and size Concrete tank

5 Duration of cuvaison Duration of contact with lees Select or indigenous yeast? Please share notes about winemaking process for this wine.please ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? About 20 days 3 months Select yeasts but neutral Vinification in tank. Pumping-over twice a day. Malolactic fermentation in big-barrel Wood 6 months 12 months No fining. Filtration with earth At the bottling : 15 mg/l

6 GENERAL Appellation Chenas Cepage/Uvaggio Gamay %ABV Alc 13% by vol # of bottles produced 4000 Grams of Residual Sugar No VINEYARD AND GROWING Vineyard/lieu dit name(s) and Les pierres locations Exposures and slope of vineyards South-east exposure, Slight slope Soil Types(s) Granitic with a lot of stones Average vine age (per vineyard) 45 years Average Vine Density (vines/ha) vines/ha Approximate harvest date(s) September 5th and 10th PLEASE SHARE ANY NOTES Mild winter ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO Humid and cool spring. Rainy summer PREVIOUS VINTAGES? until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny WINEMAKING/CELLAR % whole cluster, % destemmed 30% whole cluster, 70% destemmed Fermentation: vessel type and size Concrete tank

7 Duration of cuvaison Duration of contact with lees Select or indigenous yeast? Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? About 15 days 3 months Select yeasts but neutral Vinification in tank, pumping-over twice a day Malolactic fermentation in big-barrel Wood 6 months in big-barrel 12months No fining, Filtration with earth At the bottling : 15 mg/l

8 GENERAL Appellation JULIENAS cuvee spéciale Cepage/Uvaggio gamay %ABV Alc 13% by vol # of bottles produced 6000 Grams of Residual Sugar No VINEYARD AND GROWING Vineyard/lieu dit name(s) and La croix rouge, les mouilles locations Exposures and slope of vineyards South exposure, Half hillside Soil Types(s) Blue stones with granite Average vine age (per vineyard) Between 70 and 80 years Average Vine Density (vines/ha) vines/ha PLEASE SHARE ANY NOTES Mild winter ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO Humid and cool spring. Rainy summer PREVIOUS VINTAGES? until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny WINEMAKING/CELLAR % whole cluster, % destemmed 20% whole cluster, 80% destemmed Fermentation: vessel type and size Duration of cuvaison Duration of contact with lees Select or indigenous yeast? Please share notes about winemaking process for this wine. Concrete tank 20 days 3 months Select yeasts but neutral Vinification in tank with pumpingover twice a day, punching-down 4 to 5 per day before pressing

9 PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Malolactic fermentation in storage tank and in barrel. Ageing for 25% in burgundy barrel (1wine, 2wine, 3wine) and the other part in stainless steel tank About 8 months 18 months No fining but filtered with white earth At the bottling : 20 mg/l

10 GENERAL Appellation Beaujolais villages blanc Cepage/Uvaggio chardonnay %ABV Alc 13% by vol # of bottles produced 8000 Grams of Residual Sugar No VINEYARD AND GROWING Vineyard/lieu dit name(s) and La jacarde locations Exposures and slope of vineyards South east exposure, No slope Soil Types(s) Clay limestone Average vine age (per vineyard) 25 years Average Vine Density (vines/ha) 8000 vines/ha PLEASE SHARE ANY NOTES Mild winter ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE HOW DOES IT COMPARE TO Humid and cool spring. Rainy summer PREVIOUS VINTAGES? until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny WINEMAKING/CELLAR % whole cluster, % destemmed 50% Mechanical harvest, 50% manual Fermentation: vessel type and size Duration of cuvaison Duration of contact with lees Select or indigenous yeast? Stainless steel tank with temperature control About 1 month About 3 months Select yeasts (Burgundy yeasts)

11 Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:pump-overs, punchdowns, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization Elevage: vessel type(s) and size(s) Duration of elevage Duration of bottle ageing before release to US market Do you practice fining and filtration? If yes, please describe Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release? Vinification in pressure tank with once a week aeration. The temperature is about 18 C Stainless steel tank 3 months 2 months We practice fining and filtration At the bottling : 25mg/l