• Variety: 50% Pinot Noir and 50% Gamay
• Vine Age: Pinot Noir: average of 40 years. Gamay: planted in 1935 and 1972.
• Terroir: Pinot Noir: from Côte du Couchois, iron rich soil on granite bedrock. Gamay: from Beaujeu in the southern Beaujolais. Southwest-facing, 350m altitude, granite and clay-limestone.
• Viticulture: Pinot Noir: Organic (not certified). Gamay: goblet trained, Guyot-Poussard pruning, no added fertilizer, no hedging, milk sprays for powdery mildew.
• Vinification: Co-fermented, 100% whole-cluster, 3-4-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 barrels (228L and/or 350L), blended in tank for 1 month, no fining, no filtration, SO2 only added before bottling (approx. 10 ppm).