• Variety: Gamay
• Vine Age: Planted between 1960 and 1990
• Terroir: On an east-facing slope at an average altitude of 460 m, enclosed by a forest which cools and protects from winds, on sandy soil with granite and various weathered rock fragments.
• Viticulture: Organically farmed for over 20 years (not certified), high-density, gobelet-trained.
• Vinification: No SO2 added during vinification or aging, 100% whole cluster, 2-3 week semi-carbonic maceration and ambient yeast fermentation in fiberglass tank with pump-overs, aged for 9 months in tank, no fining, no filtration, minimal SO2 added before bottling (approx. 20 ppm).