Grapes are sourced from a site named En Riziéres. The fruit is hand harvested and processed in whole bunches, undergoing 10 days of semi-carbonic maceration (30 days liquid phase fermentation). This is followed by aging in enamel coated stainless steel tank and the wine was bottled in July 2023.

Obora

Angela Quiblier and Hugo Foizel met while studying oenology at Dijon. After working together at Domaine des Jeunes Pousses, they came together to create the winery Obora, based in Chenas, Beaujolais,

Hugo was born in Aube, Champagne, in the heart of the Côte des Bar. He passed the Advanced Vocational Diploma (BTS) in viticulture oenology through an apprenticeship in Champagne, then continued his studies to obtain the oenology diploma. He has had multiple professional experiences, including at Domaine de Terrebrune in Bandol, then at Domaine de la Romanée Conti and at Domaine Comte Georges de Vogüé in Burgundy.

Angela started her studies in Canada in Food Science and came back to France to learn oenology. Originally from Jura, she discovered the wine world thanks to Stephane Tissot. Her professional experiences with Mrs Lalou Bize Leroy at Domaine Leroy, then at the Hospices de Beaune with Ludivine Griveau, and finally with Thibault Liger-Belair, have allowed her to understand the link between a wine grower and their vines, and its wines.

The name Obora comes from a combination of their birthplaces and where they make wine — Aube, Beaujolais and Jura.

- Zev Rovine Selections