From grapes grown on limestone, heavy clay from the Jurassic age, schist and sandstone. This wine blends freshness from cold fermentation in stainless steel with a oak influnce from aging in 600 liter demi-muid casks, as well as a creaminess from malolatic fermentation. Best enjoyed alongside food, especially seafood and soft cheeses such as brie.

The vines for the Henri Bonnerue Beaujolais Blanc are on average 35 years of age and grown is clay-limestone soils. The vineyards are Southeast facing with gentle 6 degree slope. Everything is sustainably farmed and follows organic viticultural practices. The yields are extremely limited to bring out the concentration and complexity of the grapes. Whole grape bunches are harvested and undergo a long, cool temperature controlled fermentation.