• Varieties: 60% Gamay, 40% Pinot Noir
• Terroir: Gamay from Beaujolais and Pinot Noir from Clos Vallotte in Chassey-le-Camp, Hautes-Côtes de Beaune.
• Viticulture: Purchased fruit, sustainable.
• Vinification: 100% whole cluster, fermentation started with an ambient yeast pied de cuve, punch-downs, pressed with a vertical press before dry, aged for 9 months in barrels (<50% new), racked twice, bottled by hand, minimal doses of SO2 added when needed.