Domaine de la Madone is a family-run estate in Le Perréon, in the Beaujolais-Villages region of southern Burgundy.

The domaine is known for old-vine Gamay, many parcels exceeding 40–70 years of age, planted on decomposed pink granite soils that give the wines their signature lift and mineral tension.

Winemaking is traditional but increasingly experimental, including small-batch pét-nats made with native yeasts and minimal sulphur.

The “Power” Pét Nat is a collaboration-style cuvée that highlights the estate’s energetic, fruit-driven expression of Gamay in a modern, lightly sparkling natural style.

Beaujolais, located just south of Burgundy in eastern France, is a vibrant wine region known for its fresh, fruit-forward reds made from the Gamay grape. The region enjoys a semi-continental climate with warm summers and cool winters, ideal for producing expressive, early-drinking wines. The northern part of Beaujolais features granitic and schist soils, particularly well-suited to Gamay, contributing to wines with greater structure and complexity. In contrast, the southern area has more clay and limestone soils, producing softer, more approachable styles.

Gamay dominates plantings, yielding wines with lively acidity, low tannins, and vibrant red fruit flavours such as cherry, raspberry, and strawberry. Beaujolais is famous for its light, juicy Beaujolais Nouveau, released shortly after harvest, but the region also produces more serious and age-worthy wines, particularly in the ten designated Crus such as Morgon, Fleurie, and Moulin-à-Vent. These Crus offer different expressions—from floral and silky to bold and earthy—often with flavours of dark berries, spice, and mineral nuances.

While red wine dominates, small amounts of rosé and white wine (mostly from Chardonnay) are also produced.

Gamay is a red grape variety best known for producing the wines of Beaujolais in eastern France. It originated in the Burgundy region and was first mentioned in the 14th century. Though once banned from prestigious Burgundian vineyards, Gamay found its true home in the granite-rich soils of Beaujolais, where it thrives.

Viticulturally, Gamay is an early-ripening variety that performs best in well-drained, acidic soils, particularly granite and schist. It is relatively vigorous and productive, making canopy management important to maintain quality. The grape is sensitive to site, with higher-elevation and cooler locations producing more structured, complex wines.

While France remains its heartland—particularly the ten Beaujolais Crus like Morgon, Fleurie, and Moulin-à-Vent—Gamay is also grown in Canada, the United States (notably Oregon and California), Switzerland, and New Zealand.

Gamay is probably most famous for Beaujolais Nouveau, a light, fruity wine made via carbonic maceration, released just weeks after harvest and best served chilled. However, more serious styles from the Cru villages offer greater depth, structure, and ageing potential.

Flavour-wise, Gamay typically shows vibrant red fruit such as cherry, raspberry, and cranberry, often with floral notes, earthy undertones, and a touch of spice. Naturally high acidity and low tannins make it fresh, food-friendly, and highly drinkable.