80% Grolleau, 20% Gamay. From .6 hectares of 55 year old vines of Grolleau and Gamay vines planted in flint-clay soils, the
vines are planted with vegetation between them and treated with organic practices only. The
grapes are hand-harvested between September and October, are not de-stemmed, go directly into
pressing and then moved to stainless steel tanks were spontaneous fermentation takes over with
indigenous yeasts lasting three weeks. The wine is not temperature controlled, are kept in tank for approximately two months and unfiltered.