• Variety: Gamay
• Size: 0.50 ha (1.23 ac)
• Vine Age: Planted in 1935 and 1972
• Terroir: From Beaujeu in the southern Beaujolais, southwest-facing, 350 m altitude, granite and clay-limestone.
• Viticulture: Organic and biodynamic methods (not certified), goblet trained, Guyot-Poussard pruning, no added fertilizer, no hedging, milk sprays for powdery mildew.
• Vinification: 100% whole-cluster, 10-14 day ambient yeast fermentation and semi-carbonic maceration in steel or wood tanks, minimal extraction by wetting the cap with buckets and 2-3 foot treads near the end of fermentation, vertical press, aged for 10-22 months in used barrels, no fining or filtration, no added SO2 since 2024, might add exceptionally (less than 20 ppm).