70% Gamay/30% Poulsard. The certified-organic fruit is picked by hand, pressed and fermented in cold vats until it reaches about 6% alcohol. After a light filtration that leaves most of the active yeast in the unfinished wine, it is bottled and continues its fermentation in the bottle, finishing at about 7.5-8% alcohol and a fair quantity of residual sugar. The wine is bottled once a year, in December. Incredibly bright acidity and fine bubbles balance out the sweetness beautifully, rendering it racy, juicy and quaffable while suited for both salty and sweet things at the table.