Château de Grand Pré, nestled in the communes of Fleurie and Villié-Morgon in southern Burgundy, is a family estate rich in history and viticultural innovation. Established by Louis and Renée Bertrand in 1972, the estate symbolized the region's progressive viticultural practices. In the 1990s, the Bertrand family continued their legacy and explored low-intervention viticulture, aligning their practices with organic and natural wine production principles.

By the early 2000s, Château de Grand Pré had entirely phased out synthetic chemicals in its vineyards, reflecting the global trend towards organic wine production. A significant development in the estate's journey occurred in 2012 when Romain, Bertrand's grandson, collaborated with renowned viticulturist Jean-François Ganevat. This partnership was fruitful, with Ganevat sourcing grapes from Romain's harvests, attracted by their superior quality.

Château de Grand Pré spans 8 hectares of vineyards in total; it includes 6 hectares in Fleurie, 1.5 hectares in Morgon, and 0.5 hectares in Beaujolais Villages. The estate's annual production, ranging from 30,000 to 40,000 bottles, highlights the consistent quality and market demand of its natural wines.

Romain's dedication to non-interventionist vinification is evident in the estate's philosophy. Manual harvesting and stages of semi-carbonic maceration in temperature-controlled tanks for 8 to 20 days are pivotal to their process. This approach, coupled with gentle pressing to obtain 'le paradis,' ensures the authentic expression of their terroir.

Natural fermentation occurs without external yeasts, and minimal sulfur usage (5-7 mg/L when necessary) underscores their commitment to organic viticulture. The resulting unfiltered and unfined wines stand as testaments to the pure, natural winemaking tradition at Château de Grand Pré​​​​.

The Beaujolais wine region, located in the eastern part of France, is an integral part of the Burgundy wine area but maintains a distinct identity due to its unique wine production methods and grape varieties. It stretches from the southern tip of Burgundy to the northern parts of Lyon, encompassing about 55 kilometers from north to south and 25 kilometers from east to west.

Beaujolais is primarily known for its use of the Gamay grape, which is relatively easy to cultivate and ripens early. The region's soils are diverse, with granite predominating in the northern areas and sedimentary rock in the south. This geological variance significantly influences the flavor profile and structure of the wines produced here.

The region is famous for Beaujolais Nouveau, a young wine released annually on the third Thursday of November. This tradition celebrates the end of the harvest. It involves the wine made with the carbonic maceration technique, which emphasizes fresh, fruity flavors without extracting bitter tannins from the grape skins.

Apart from Beaujolais Nouveau, the region also produces more structured and complex wines, particularly from the ten Crus of Beaujolais, named areas recognized for higher quality. These crus include Brouilly, Morgon, and Moulin-à-Vent, among others. Wines from these areas are capable of aging and evolving complexity over several years.

Beaujolais wine production is divided into three classifications: Beaujolais AOC, for wines typically light and fruity, suitable for immediate consumption; Beaujolais-Villages AOC, coming from 38 designated municipalities and offering slightly higher complexity; and the aforementioned Cru Beaujolais, from the ten specific areas known for their distinctive and more robust wines.

The Beaujolais region produces approximately 70 million liters annually, accounting for nearly half of all Gamay-based wines globally. Wine growing and production here rely heavily on traditional knowledge and practices, with many growers adhering to natural wine production methods. These practices emphasize minimal intervention in the vineyard and winery to preserve the natural expression of the grape and terroir.

Beaujolais wines are celebrated for their versatility in pairing with a wide range of foods, from light salads to hearty meat dishes. This makes them a favorite among various dining contexts, from casual to refined. The region's commitment to quality and tradition, along with its innovative approach to winemaking, continues to attract interest from wine enthusiasts worldwide.