Domaine La Cuverie is the project of Aurélien Beyeklian, a former humanitarian worker who settled in the Bugey wine region, located between Savoie and the Jura in eastern France.

Inspired by the region’s diversity of grape varieties and small-scale, artisanal winemaking traditions, Beyeklian farms organically, uses horse ploughing and sheep to manage the vineyards, and avoids chemicals - championing a low-intervention approach that is moving toward biodynamics.

Bugey itself is a historic appellation producing reds, whites and a speciality fizz known as Bugey-Cerdon, often light-bodied and slightly sweet or off-dry.

Savoie lies in the French Alps, bordering Switzerland and Italy, and is famed for its unique alpine wines and dramatic scenery. Vineyards are fragmented across lakesides, steep hillsides, and river valleys, often between 250 and 500 metres altitude, and benefit from limestone-rich glacial soils and large diurnal temperature swings, which preserve acidity in the grapes. Three-quarters of the region’s wines are white, predominantly from the native Jacquère grape, with Roussanne, Altesse and Chasselas also prominent. Red wines are mainly from Mondeuse, Gamay, and Pinot Noir. The climate is continental with alpine influences, combining cold winters with warm summers. Wines are prized for their purity, freshness and mineral character, pairing perfectly with regional cheeses and mountain cuisine.

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.

Poulsard - also known as Ploussard - is a red grape variety most closely associated with the Jura region of eastern France.

Despite its dark skins, it produces pale, translucent wines due to low levels of colour and gentle tannins. It buds early and ripens early, making it vulnerable to spring frosts but well suited to Jura’s cool continental climate.

Poulsard wines are typically light to medium bodied, with bright acidity and delicate structure. Aromas often include redcurrant, wild strawberry, cranberry and rose petal, alongside earthy, forest floor nuances as they age.

The grape is used for still reds, rosé and traditional method sparkling wines such as Crémant du Jura. It is frequently blended with Trousseau and Pinot Noir, but as a single variety it offers fragrant, ethereal wines of finesse and subtle complexity.

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.

Poulsard - also known as Ploussard - is a red grape variety most closely associated with the Jura region of eastern France.

Despite its dark skins, it produces pale, translucent wines due to low levels of colour and gentle tannins. It buds early and ripens early, making it vulnerable to spring frosts but well suited to Jura’s cool continental climate.

Poulsard wines are typically light to medium bodied, with bright acidity and delicate structure. Aromas often include redcurrant, wild strawberry, cranberry and rose petal, alongside earthy, forest floor nuances as they age.

The grape is used for still reds, rosé and traditional method sparkling wines such as Crémant du Jura. It is frequently blended with Trousseau and Pinot Noir, but as a single variety it offers fragrant, ethereal wines of finesse and subtle complexity.