100% Gamay - From 4 hectares of massale-selection vines averaging 60 years old, mainly from theparcels of les Martillets, Chenes and Corcelette and the grapes arehand-harvestedinlate- October to maximizeripenessand intensive selection. Fermentation begins spontaneously in 3000L cuves that hethen combines with theuse of carbonicmaceration and conventional fermentation with indigenous yeast and whole clusters intact for 10-20 day, followed by 8-1 months in foudre. The grapes are then pressed under a wooden cap, moved to foudre and fût casks. Rested on lees for 8-10 months. Fairly rich and full yet beaming with earthy acidity and balance - flowers, violets, hints of iron and velvety beauty. Bottled with little to no SO2.