This is where their adventure began / our baby Joujou / made from old Gamay vines (65–75 years old) right next to their house, where their sheep and kune kune pigs graze and work during the winter months. Throughout the rest of the year, it’s mainly their own hands doing the work, and the result is truly special.

The terroir is a mix of decomposed granite, quartz, and clay. Yields are naturally low because of their working method and the ‘vieilles vignes’ at the domaine (around 15 hl/ha maximum). The grapes undergo a semi-carbonic fermentation in concrete, with a small portion of direct-press Gamay blended back in. After pressing, everything is brought together in one large fiberglass dome, where the wine has space to finish fermenting and “dance” while aging. 

Production: 2850 bottles