Vinification
Seperate parcels of biodynamically farmed Gamay (60-year-old vines) and Grolleau (80-year-old) on sand or silex over limestone soils. Hand-harvest, direct-press of whole bunches, natural vinification in old oak barrels, shocked by cold at 15g/L sugar to pause fermentation. Finished fermentation in the bottle, and left to age for a couple of months. The wine remains undegorged and unsulfated.