From 2 hectares of 10-35 year old vines planted on schist and granite soils, the grapes are hand-harvested at the beginning of September, undergo vineyard sorting and whole cluster pressing with no time on skins. Fermentation takes place in stainless steel (6500L) with wild yeasts for roughly four weeks with temperature control. Bottled after first fermentation. Disgorged January 2021; no dosage. Not fined or filtered.