• 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, 350m altitude, granite and clay-limestone soil.
• Viticulture: Goblet trained, Guyot-Poussard pruned, no fertilizer, no hedging, milk sprays for powdery mildew.
• Vinification: 100% whole cluster. 3 week day semi-carbonic maceration and fermentation in stainless steel or wooden vat. “Pump-overs” with buckets to wet the cap and 2-3 foot punch-downs near the end of fermentation. Aged for 10-18 months in used barrels (228L and/or 350L). Blended in tank for 1 month. No fining, no filtration. SO2 only added before bottling (approx. 10 ppm).