100% Gamay - From 4 hectares of massale-selection vines averaging 60 years old, mainly from the parcels of les Martillets, Chenes and Corcelette and the grapes are hand-harvested in late- October to maximize ripeness and intensive selection. Fermentation begins spontaneously in 3000L cuves that he then combines with the use of carbonic maceration 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.