Variety: Gamay St. Romain
Terroir: Blend of different parcels with density of 8,500 vines per ha
Viticulture: Certified organic, under official biodynamic conversion
Vinification: Pressed directly, cool settling, indigenous yeast alcoholic fermentation in tank at low temperature. Méthode ancestrale: bottling at 7% alc., fermentation continues, finishing at 9% alc. with 5 bars of pressure. Disgorged.