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From several the village of Lancié which many consider the "next Cru"; old vines on broken-down granitic soil. Harvested by hand and placed in concrete vats as whole clusters.
Kept under CO2 cover to protect against oxidation, since no SO2 was used on the grapes, as well to encourage intra berry carbonic fermentation.
Pressed after 8 days on skins the wine finished its alcoholic fermentation by natural yeasts in stainless steel followed by 9 months ageing in a large wooden vat. The wine is unfined and unfiltered and only lightly sulphured just before packaging.