High altitude gamay, 30% whole cluster fermented over 6 weeks into December before pressing. The fierce winds of the gorge make for thick skins, yielding an intensity that is balanced by its high altitude elegance.  As with all of our wines, this was fermented with native yeast. Nothing was added other than (<30ppm) sulfur. It was bottled unfined and unfiltered after 11 months in neutral French oak barrels.