A wine of great freshness and softness to be enjoyed young.

Soil: silty clay on a brown shale substratum.

Grape variety: 100% Gamay.

In the cellar: manual harvesting, carbonic maceration and fermentation in steel tanks for approximately 1 month, "ground" filtering (fossil conglomerate of unicellular fine-shelled algae, ground as fine as flour) and then bottling.