A juicy, grounded Gamay made by Justine Loiseau and Patrick Bouju, sourced from old vines grown by a neighboring farmer in Auvergne. This local Gamay clone shows thicker skins and a naturally spicy edge, shaped by volcanic soils that add structure without weight. Fermented naturally and kept unfussy in the cellar, the wine leans into bright fruit, gentle earth, and an easy, drinkable flow with a subtle mineral backbone.