• Size: 2.2 ha (5.4 ac)
• Variety: Gamay Noir a Jus Blanc
• Vine Age: Planted in 1970 and 2002
• Terroir: From plots south of Champdieu, on migmatite granites, rich in mica that degrades into alumina silicate (a type of clay), east/southeast-facing, 430 m altitude.
• Viticulture: Organic (AB, 2001) and Biodynamic (Demeter, 2009)
• Vinification: 50-100% whole cluster, 2-week ambient yeast fermentation in stainless steel tank, délestages every 2 days during the second week of fermentation, aged for 3-4 months in stainless steel, filtered, SO2 added after malolactic fermentation and before bottling (approx. 15 ppm free SO2).