• Variety: Gamay
• Surface Area: 0.50 ha (1.23 ac)
• Terroir: At the border of Morgon. Southeastern exposure, granite soils.
• Viticulture: Biodynamic (certification underway)
• Vinification: Whole cluster percentage depends on vintage. 2-week ambient yeast fermentation with no punch-downs. Aged in amphora for 12 months.