The name “FRV100” (sounding out French letters and numbers) reflects the effervescent, off-dry, playful ros.

From organically farmed estate Gamay on limestone clay soils in the southern Beaujolais around Jean-Paul’s home village of Charnay, it is made by the mthode ancestrale: the hand-harvested fruit is de-stemmed and fermented in a vat until it reaches around 6% alcohol. It is then lightly filtered and bottled and finishes fermenting with indigenous yeasts in the bottle. The result is a light-bodied, gently sparkling, gently sweet, low-ABV vin de soif, reminiscent of a Cerdon de Bugey. The vintage never appears on the label (there is no allowance for sparkling Gamay in Beaujolais) but it is always a single-vintage wine.