A bright, freewheeling Gamay from Villié-Morgon, made from organically farmed vines averaging 40 years of age. Hand-harvested fruit undergoes whole-bunch carbonic maceration, followed by spontaneous fermentation and eight months of aging on fine lees in concrete. Bottled unfined and unfiltered with very low sulfur, the wine is light, crunchy, and focused on pure fruit and flow rather than structure.