100% Gamay. From 2.2 hectares of parcels on the Côte du Py, which is famous for its roche pourrie or "rotten rock" of manganese-rich, decomposed schist and its structured, long-lived wines. The vines are around 70 years old and have a cooler NE exposure at the top of the hill. They are certified-organic and harvested by hand. Generally around half of the bunches are left whole with the other half destemmed and put together into closed concrete vats for a partly carbonic fermentation; maceration is 13-14 days with a submerged cap and no punchdowns. A very small amount of sulfur is added after malo and sometimes at bottling. The Côte du Py is aged in concrete tanks for 10 months and bottled with a light, non-sterile filtration.