100% Gamay. From 3 hectares of vines in the historic Morgon lieu-dit of Javernières at the foot of the famous hill of the Côte du Py. The soils are much heavier with deep, iron-rich, red clay here versus the more schistous "rotten rock" up the Py hill. The vines are certified-organic, are 40 years old and have a full eastern exposure. They are harvested by hand. Generally around half of the bunches are left whole with half destemmed and put together into closed concrete vats for a partly carbonic fermentation; maceration is 13-14 days with a submerged cap and no punchdowns. A very small amount of sulfur is added after malo and sometimes at bottling. The wine is aged in cement tank for 9 months and bottled with a light, non-sterile filtration.