Louis-Claude Desvignes’ two children, Claude-Emmanuelle and Benoit-Claude, have jointly managed the domaine for the past decade.

Unlike many Beaujolais producers, their Morgons are made without carbonic maceration and are not allowed to to reach the high temperatures at the beginning of the maceration period (a method which serves to extract different aromas). The juice undergoes montages and délestages, which are traditional vinification techniques usually employed outside of Beaujolais. The Desvignes are getting closer and closer to organic methods, plowing the soil and limiting chemical interventions.

Their wines are the real-deal, with surprising structure for a Morgon, and an almost pinot noir-like depth.  The main guides of France place the wines of Domaine Louis-Claude Desvignes at the summit of Morgon.