• Variety: Gamay
• Vine Age: Planted in the 1950s
• Terroir: Sand and gravel over granite
• Viticulture: 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 sandstone amphoras, SO2 addition after malolactic fermentation (30-40 ppm total at bottling).