From 60 year old Gamay vines in the lieu-dit of “En Brenay” at the southern end of Moulin-à-Vent, with soils rich in manganese, granite and iron schists. The harvest undergoes a full carbonic maceration of whole clusters over one month in concrete and steel tanks, with twice daily pump-overs. Raised undisturbed through the winter in two-thirds concrete and steel tanks and one-third 500-liter barrels, 1–5 years of age. Bottled with a light filtration and minimal sulphur. There’s an underlying warmth here, albeit one which is lifted by gorgeous spice; brooding and granular, this possesses a real depth of structure.