• Variety: 50% Pinot Noir and 50% Gamay
• Vine Age: Pinot Noir: average of 40 years. Gamay: planted in 1935 and 1972.
• Terroir: Pinot Noir: from Côte du Couchois, iron rich soil on granite bedrock. Gamay: from Beaujeu in the southern Beaujolais. Southwest-facing, 350m altitude, granite and limestone-clay soil.
• Viticulture: Pinot Noir: Organic (not certified). Gamay: goblet trained, Guyot-Poussard pruning, no added fertilizer, no hedging, milk sprays for powdery mildew.
• Vinification: 100% whole cluster. 14 day semi-carbonic maceration in stainless steel or wooden vat. 21 day alcoholic fermentation, started with a pied de cuve and by lightly crushing the grapes. “Pump-overs” with buckets to wet the cap and 1-2 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).