Region: Auvergne
Grape: Gamay
Vineyard Size: 
Soil: sand
Average Age of Vines: 15-110 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: Whole bunches in 2 fiberglass vats. First vat: grape trampling to make space in the vat and maceration of whole bunches in the juice. Second vat: carbonic maceration. De-vatting, pressing, blending of both vats with the free-run and pressed juice. 3 week maceration.
Aging: half of the wine in a vat, the other half in a 15 hl cask for 8 months
Fining: none
Filtration: none
Added S02: none