• Variety: Gamay
• Size: 0.41 ha (1.01 ac)
• Vine Age: Planted in 1951
• Terroir: From the Les Labourons lieu-dit; north and west facing, 360-410m altitude, on degraded granite soils.
• Viticulture: Organic (in official conversion), goblet and éventail training, double cordon de royat pruning.
• Vinification: 100% whole cluster, 2-4-week ambient yeast fermentation and semi-carbonic maceration in concrete tanks, 1-2 pump-overs per day, aged for 8 months in used barrels, no fining, no filtration, SO2 added after malolactic fermentation (25-30 ppm total at bottling).