• Variety: Gamay
• Terroir: On a steep, west-facing slope with blue granite, magmatic rocks, and schist soil.
• Viticulture: Purchased grapes, organic (not certified), old vines, manually worked.
• 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).