50% Gamay/50% Pineau d'Aunis. Pollux is usually all or at least mainly Gamay, but Gamay is hard to ripen so far north (hence Pollux not being made annually to begin with) and the Nicolas family is not replacing them as they become unproductive with age; Pineau d'Aunis plays a prominent role in Pollux for the first time in 2021. All of the vines are on flinty clay over tuffeau and yield a maximum of 25 hl/ha. Farming is certified-biodynamic and the harvest by hand. The grapes are destemmed, gently crushed and fermented spontaneously with native yeasts in old barrels. Maceration lasts several weeks with occasional punchdowns. The wine is aged in barrel for a year and bottled without fining or filtering.