Varietal: 100% Gamay
15 hectares, 25 year old vines, on clay-limestone terroir. Grapes are chilled over one night before adding cO2 and doing a cold maceration for 3 days. Pied de cuve could be added in order to help the fermentation. No sulfure added. 9 months in cement tanks. ⅓ aged in used barrels for 6 months.