50% Gamay/30% Côt/20% Pineau d'Aunis. As for all Tue B reds, the whole clusters go through a semi-carbonic maceration and spontaneous fermentation with native yeasts and without sulfur in vat. The wine is briefly aged in tanks and bottled unfiltered and--as for the entry-level Vins Blanc & Rosé--with a tiny dose of sulfur.