This 9 hectares Clos attached to a Castle of medieval origin, was the land of the Lords of Loyse until 1643, when Carthusian monks took over and cultivated Chardonnay there until the French Revolution. The Clos de Loyse creates a very individual style of Chardonnay derived from its granite soils, which lie to the south of Burgundy. The 'Clos de Loyse' Beaujolais is pressed straight after the harvest, it rests overnight for cold settling (debourbage) in stainless steel vats. It then undergoes fermentation on lies, in order to get the purest expression of Chardonnay grown in Beaujolais. The wine is matured on its lies and bottled at the beginning of Spring.