• Variety: Gamay
• Size: 0.65 ha (1.60 ac)
• Vine Age: Planted in 1975
• Terroir: 340 m altitude, west-facing, on shallow granitic sand.
• Viticulture: Organic (in conversion since 2022), goblet trained.
• Vinification: 100% whole cluster, 2-4 week ambient yeast fermentation with semi-carbonic maceration in concrete tanks, 2 pump-overs per day, aged for 8 months in concrete tanks, no fining, no filtration, SO2 added after malolactic fermentation (approx. 30 ppm total at bottling).