Anne-Sophie's work in Volnay and fondness for Henri Jayer's wines greatly influence her winemaking. Her approach (100% de-stemmed and traditional Burgundian fermentation) provides more structure and definition than what's typical in Beaujolais.

Les Labourons, also the lieu-dit's name, is a selection of the best grapes from this old-vine parcel, aged in neutral barrels. It's vinified with no carbonic maceration and bottled unfined and unfiltered.