A blend of Gamays d’Auvergne and Beaujolais from vines up to seventy years old planted over a complex mix of granite, schist and quartz. Half of the fruit was pressed directly whilst the remainder was destemmed and infused in the juice for a fortnight, before being pressed off to earthenware jars for nine months. Light, bright and vibrant, here red berries and an intense, stony minerality combine to beautiful effect.