100% Gamay from the terroir 'la Tour du Bief' of 6.7 hectares, halfway up the Moulin-à-Vent appellation. This terroir was probably the first terroir of the appellation that was cultivated to make wines, somewhere between the 12th and 13th Century. The soils of this terroir are clay over a granite substrat, exposed to the east-southeast. These specific granitic soils (gorrhe), lie over deeper soils rich in manganese and metallic oxides. The powerful winds blowing on the appellation have a decisive impact on the sanitary state of the vineyards, the maturation and the berries' concentration. Hand-picked
and sorted before destemming 60% of the fruit, then cold soaked for 3 weeks with some pumping over before fermenting with some initial punching down. Pumped over at the end of fermentation to give more roundness and finesse. 60% oak aged for 12 months in 228L French oak barrels (Allier and Vosges forests) of medium toasting, of which 10% was new oak.