From the village of Lancié which many consider the "next Cru"; old vines on broken-down granitic soil. Harvested by hand and placed in concrete vats as whole clusters with around 5% foot crushed to release some juice. Kept under CO2 cover to protect against oxidation, since no SO2 was used on the grapes, as well to encourage intra berry carbonic fermentation. Pressed after 8 days on skins the wine finished its alcoholic fermentation by natural yeasts in a large wooden vat and aged on lies for 5 months unsulphured. The wine is unfined and unfiltered. Some spritz was left in the wine to protect it, so a decant or a shake is encouraged! Glou-glou!