• Size: 1.7 ha (4.2 ac)
• Variety: Gamay
• Terroir: 400-meters altitude, blue volcanic rock
• Viticulture: Organic (1^st year of official conversion), 32 hL/ha yields
• Vinification: Indigenous yeast fermentation in open concrete tanks. Aged in 50% older demi-muids (400L), 50% concrete tanks, minimal SO₂ added at racking and bottling.