• Variety: Gamay
• Vine Age: Planted in the 1960s
• Terroir: Purchased grapes, granite
• Viticulture: Organic (AB)
• Vinification: 100% whole cluster, 2-3 week semi-carbonic maceration and cultured yeast fermentation, daily pump-overs and 4 punch-downs throughout, aged for 8-12 months in fiberglass tank, SO2 addition after malolactic fermentation (30-40 ppm total at bottling).