From old goblet trained vines at the top of Poncié, one of the celebrated vineyards along the ridge high above the village of Fleurie. Inspired by Jules Chauvet’s fermentation notes from 1972, the hand-picked clusters were placed in concrete vats for three weeks with no crushing, pumping, or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation by indigenous yeasts before 14 months in steel to preserve freshness. Bottled unfined and unfiltered.