Emmanuel Rostaing Tayard crafts his wines in the lesser-known Coteaux de Lyonnais, a small region nestled between Beaujolais and the Northern Rhône, just outside Lyon. The area shares similarities with Beaujolais, with its granitic soils and use of Gamay and Chardonnay. Emmanuel, originally from Savigny, trained in Beaune and honed his skills at Burgundy’s renowned Domaine Lafarge and Burn Cottage in New Zealand, both experts in biodynamic practices.
Returning home, he is dedicated to revitalising the historic vineyards of his region. His biodynamically farmed Gamay comes from vines over 50 years old, planted at altitudes between 400 and 550 metres. The wine undergoes a 12-day maceration and is matured in a mix of stainless steel and old oak, allowing purity of fruit and regional character to shine through.