• Variety: Gamay
• Vine Age: Planted in the early 1970s
• Terroir: Py de Bulliat, 500 m altitude, sand and gravel with varying proportions of clay over granite.
• Viticulture: Organic (AB, 2022), gobelet training.
• 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 eggs, SO2 addition after malolactic fermentation (30-40 ppm total at bottling).