• Variety: 75% Gamay, 25% Pinot Noir
• Vine Age: Planted in the 1970s
• Terroir: Clay-limestone
• Viticulture: Organic (AB), varieties are co-panted within the same plot, éventail palissé pruning, 8,500 vines per hectare.
• Vinification: Partially de-stemmed, low-temperature pre-fermentation maceration, 8-10 day ambient yeast fermentation with punch-downs, aged on the lees for 8-12 months in tanks.