100% Gamay Noir

 Fermented as whole clusters in an oak foudre, the wine was left on skins for one month. The wine was transferred to French oak to mature for 15 months before bottling.

 Unfined, unfiltered, and wild fermented. 

Alcohol: 11.8%
Residual Sugar: <2.0 g/L
TA: 6.29 g/L
pH: 3.58

Label Art by Ralph Damman