The Gamay vines, averaging 65 years of age, stand at an altitude of around 280 metres and enjoy an ideal south-west exposure. The clay and granite soils, combined with healthy organic viticulture methods, provide the vines with all the nutrients they need to thrive. The hand-picked grapes are vinified in the winery using semi-carbonic Beaujolais methods. The whole bunches ferment gently using native yeasts for 18 days. Half the cuvée is then aged in oak casks and the other half in concrete vats before being bottled without any added sulphur.
The striking deep red colour is complemented by a delicate, expressive bouquet of strawberry, blackcurrant and blackberry, with subtle hints of spice. The crunchy, powerful palate is perfectly balanced and reveals remarkable freshness leading to an elegant and persistent finish.