• Variety: Gamay
• Size: 0.50 ha (1.23 ac)
• Vine Age: Planted in 1935 and 1972
• Terroir: From Beaujeu in the southern Beaujolais, southwest-facing, 350 m altitude, granite and clay-limestone.
• Viticulture: Organic and biodynamic methods (not certified), goblet trained, Guyot-Poussard pruning, no added fertilizer, no hedging, milk sprays for powdery mildew.
• Vinification: 100% whole-cluster, 2-3-week ambient yeast fermentation and carbonic maceration in steel or wood tank, minimal extraction by wetting the cap with buckets and 2-3 foot treads near the end of fermentation, aged for 10-12 months in used 228L and/or 350L barrels, blended in tank for 1 month, no fining, no filtration, SO2 only added before bottling (approx. 10 ppm).