These soils with clay are limestone create the heavier style of Saint-Amour with a darker color, more alcohol and coarser in style. Compared to the elegant, fine Fleurie, the Stéphane Aviron’s Saint-Amour is structured and firm, but still with soft, red fruit.

The grapes are hand-harvested and then vinified in the traditional Beaujolais style. Whole bunches are used followed by seven to eight days of maceration before pressing. The wine is then aged completely in cement tank, to retain the bright fruit of the Saint-Amour.