Site & Vines: Very granitic, rocky, shallow soil with presence of blue stone (diorite). All gamay from Beaujolais, predominately from sites in and around Régnié.
Vinification & Elevage: Cold carbonic vinification without extraction, alcoholic fermentation with wild spontaneous yeasts. De-vatting by hand (no pumps) followed by a gentle pressing with an old fashioned vertical press.
Aged on the fine lees for 8-10 months in a large 3000 liter oval tank and horizontal concrete vats, to favor ageing in order to capture the maximum of fruit and to avoid any premature oxidation.
No addition of SO2 during vinification and aging. Unfiltered with a very low addition of sulfites at bottling.