Terroir: sandy and crumbly rock soil.
Age of the vines: one parcel of more than 100 years old vines, a second parcel of vines of 70 years old.
Vinification: Grapes are hand-harvested. Selection on the vines of the best grapes. Whole bunch carbonic maceration without sulphites. Fermentation for 10 to 20 days in controlled temperature vats. Ageing in old oak barrel for 7 to 8 months.
- France, Beaujolais
- Anthony Thévenet
- Ready To Drink