The Gamay vines, on average 45 years old, are planted on two different terroirs. Half the vines flourish on deep granitic soil while the other half thrives on pebbly soil. Each parcel of Gamay, nestled at around 350 metres above sea level, enjoys an ideal southern exposure. In the winery, the grapes undergo a ten-day carbonic maceration and a natural fermentation process. Lastly, 50% of the wine is aged in eight-year-old Burgundy casks and the remaining 50% in concrete vats, all on fine lees for around seven months. Once blended, the cuvée is left to rest for a further month before being bottled without fining or filtration.
The intense red colour promises an expressive and generous bouquet. The nose is indeed characterised by concentrated scents of black fruits combined with notes of blackcurrant jam, undergrowth and spice. The fleshy, complex palate is sublimated by a delicate structure and a superb balance of fine tannins and light acidity, leading to an incredibly persistent finish.