Sourced from 40-year-old Gamay vines across three distinct Cru-classified plots in Chénas, this organic red draws complex structure from a rich blend of alluvium, granite, sand, and flint soils. Hand-selected fruit undergoes 20 days of cold carbonic maceration and natural yeast fermentation, followed by 10 months of aging (50% in old oak barrels).
Bottled unfiltered in a limited run of 6,500 bottles, it delivers depth, elegant red fruit, and subtle mineral nuances with structured finesse. A standout match for roasted pork, duck breast, or aged cheeses.
