Born after losing a part of the Sauvage, Sylvie and Thierry came up with a fresh and creative idea. Fortunately, they had strong connections in Alsace, allowing them to purchase Sylvaner, Riesling, and a tiny bit of Gewurztraminer grapes, all biodynamically grown on schist. They wanted to create something unique, so they decided on a direct press, aging the wine in fiber, and then further aging it on the lees of Mayga (Gamay) in used barrels for another 3 months. The Gamay lees added depth and a velvety taste to the wine, which, while peachy in color, is technically a white wine.