Varietals : Gamay.
Vinification : Gravity flow to tanks, Indigenous yeast fermentations at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. Whole cluster fermenteation for 8-15 days, horizontal pressing, manual racking for elevage.
Aging :Aged 8 months on the lees in 90% neutral burgundy barrels and 10% epoxy tanks. Minimal sulfur, bottled with no fining or filtration.