2022 Technical Specifications
Alcohol 12.5%
Grape Varieties Gamay
Region Bugey
Soil Gravelly soil with a calcareous-clay subsoil
Elevation 350.0 meters
Orientation Southwest
Sites Single vineyard in Vaux-en-Bugey
Vine Age Planted in 1977
Fermentation Vessels Stainless steel
Indigenous Yeast Yes
Sulfites 32.0 ppm
Contains Added Sulfites Yes
Production Details The Gamay was hand-picked and not destemmed. Whole clusters underwent intracellular semi-carbonic fermentation for eight days with twice-daily remontages, followed by crushing and full alcoholic fermentation with indigenous yeasts. Malolactic fermentation was spontaneous. The wine matured for six months in stainless steel before bottling with very little added sulfur. Farming is certified organic and described as practicing biodynamic.