100% Gamay. 2023 is the second vintage from this 10-are (0.1 hectare) plot of vines on a western-exposed, Kimmeridgian limestone ridge in Saint Bris. Planted in 1990 and farmed organically with low yields (30 hl/ha). The bunches are hand-harvested, left in whole clusters and spontaneously fermented with indigenous yeasts in barrique with a 15-day maceration and no punchdowns.The wine is aged for a year in barrique--only one barrel is produced--without racking, bottled only in magnum without filtration.