100% Gamay from several vineyards around Bourges.
Three quarters of the harvest is pressed directly, in whole bunches. Then the other quarter of the grapes, also in whole bunches, is submerged in the direct-press juice for a 3-week maceration. No crushing, no pumping over, no additions, more infusion than extraction.
After 3 weeks the whole lot is pressed again and put into old barrels, where the wine is left until June when it is lightly filtered and bottled with a touch of added SO2.