80% Grolleau, 20% Gamay
From .6 hectares of 55 year old vines of Grolleau and Gamay vines planted in flint-clay soils, the vines are planted with vegetation between them and treated with organic practices only. The grapes are hand-harvested between September and October, not de-stemmed and go directly to pressing. The grapes are then moved to stainless steel tanks where spontaneous fermentation begins with indigenous yeasts lasting three weeks without temperature control. Allowed to rest in tank for approximately two months and unfiltered. Upon disgorging the wine is given minuscule amounts of SO2 (10mg/L).