Grafted onto own-rooted Cabernet vines planted in 1999, this Gamay flourishes in a dynamic terroir of black cracking clay, interspersed with submerged volcanic pebbles and boulders at one end and a more friable, chocolate-hued soil at the other. The vineyard yielded its first fruit in 2014, marking the beginning of an expressive and characterful wine. The grapes are hand-picked and sorted in the vineyard before being placed whole in the fermenting tank. Left sealed for 10 days, they undergo natural fermentation, developing lifted carbonic fruit aromas. The fruit is foot-stomped and pressed on days 11 and 12, then transferred to five-year-old barrels to complete fermentation, with bottling occurring eight months later. The nose is initially bright and fruity, revealing layered berry aromas alongside subtle earthy and gamey notes. On the palate, vibrant red fruits mingle with savoury undertones, supported by defined tannins and lively acidity. The wine is structured, long and lingering, delivering a flavoursome and expressive Gamay.
