• Variety: Gamay
• Terroir: Sand and clay over granite
• Viticulture: Purchased fruit, organic (in official conversion).
• Vinification: 100% whole cluster, 2-3 week semi-carbonic maceration and cultured yeast fermentation, daily pump-overs and 1-2 punch-downs throughout, aged for 8-12 months in concrete tanks, SO2 addition after malolactic fermentation (30-40 ppm total at bottling).