From old vines of Gamay d’Auvergne planted over volcanic basalt, granite and quartz. A portion of Benoit’s Gamay from 2018 never finished fermentation, so he infused the marc of the 2021 vintage in the wine for five days and moved the wine to barrels for three years of rest, before blending the wine with a touch of the 2020 and 2022 vintages he’d kept in demijohn. The name is a nod to the solera method, and like many made in this way, the resulting wine is more than the sum of its parts, making for a wild, singular and complex wine that offers layers of intrigue. Delicious now, this will reward careful cellaring over the coming years.