100% Poulsard. The Renardats are 7th-generation vignerons in the tiny Cerdon du Bugey village of Mérignat, which is tucked up in high, rolling, wooded, steep hills of rocky clay-limestone soils. Their mainstay is Gamay, but 4 of their 13 hectares are Poulsard vines going on 60-70 years in age. Poulsard prefers whiter, more limestone-rich soils, while Gamay does well on heavier clay. Renardat's farming is certified biodynamic. The bunches are harvesed by hand, destemmed and gently pressed. The must is fermented spontaneously with native yeasts and without sulfur in tank. The maceration lasts around a week. The wine is aged in tank and bottled without filtration and with a small amount of sulfur. Production is around 400 bottles. The wine is classified as IGP Coteaux de L'Ain (Ain = the départment in which Bugey lies). "Meythe" (pronuncation: maitch) is local patois for Poulsard, which is not allowed on the label in Bugey.