80% Gamay/20% Pineau d'Aunis. From certified-biodynamic estate vines planted on flinty clay over tuffeau and yielding a maximum of 25 hl/ha. Harvest is manual. The grapes are destemmed, gently crushed and fermented spontaneously with native yeasts in vat. Maceration lasts several weeks with occasional punchdowns. The wine is aged in used barrels for a year and bottled without fining or filtering.