Gamay and its old local variant called Gamay d'Auvergne like the granite sands of the Volvic hillside punctuated by large rocks (“rochailles”…): fruit and minerality.

Fifty-year-old vines at an altitude of 500 m, long maceration (3 weeks), aging in barrels: this is how the crispness of the fruit and the mineral structure of this distinctive red emerge.