• Parcel located on the lower slope of the Côte de Brouilly, between Cercié and Odenas

• Only indigenous yeasts are used

• Grapes are cooled to 5-6° C after harvest to begin fermentation at low temperature

• 100% whole-cluster fermentation

• Short macerations in tank; length of maceration is determined by tasting

• Grapes are pressed and racked to barrel before the end of fermentation

• Tiny doses of sulfur added during élevage and at bottling

• Bottled unfined and unfiltered