Family estate, farmed biodynamically, on the eastern foothills of the Massif Central, close to the gorges de la Loire.

Stéphane Sérol took over the estate from his father in 1996. With his wife, Carine, they selected the best potential terroirs of granite soils at high altitude (400 to 500 meters) and cleared the fields to replant vineyards.

They naturally chose to plant the region’s indigenous, local grape variety: Gamay Saint Romain.

A team of up to 15 people work in the vines in spring/summer.

The Côte Roannaise is a small, lesser-known wine region located in the eastern Loire Valley, close to the upper reaches of the Loire River and roughly 80 km west of Lyon. Sitting on the foothills of the Massif Central, its vineyards are planted on south and south-east facing slopes at elevations of 350–500 metres, which help maximise sunlight and retain freshness in the grapes. The climate is semi-continental, with warm summers and cold winters, and a significant diurnal temperature range that aids the development of aromatic complexity.

The soils are predominantly granite and sand, providing excellent drainage and imparting a distinct mineral edge to the wines. The dominant – and in many cases sole – grape variety here is Gamay Saint-Romain, a local clone of Gamay that performs particularly well in this terroir.

Wines from the Côte Roannaise are primarily light to medium-bodied reds and rosés, generally bottled as mono-varietal Gamay. They tend to be fragrant and vibrant, offering lively red cherry, raspberry and wild strawberry aromas, often accompanied by floral notes and subtle hints of spice. On the palate they are fresh, juicy and supple, with bright acidity and soft tannins, making them enjoyable both young and slightly chilled. These wines are increasingly appreciated for their purity, drinkability, and sense of place.

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.