They wanted to be as close to the earth as possible in vinification; the use of amphora is key
Cuvée: Cogneterra Gwenn
Grape Varieties: Melon de Bourgogne
Hand-harvested. Wild yeast. Pneumatic whole-cluster pressing. The juice is put in amphora with the addition 1/10 of the volume of whole berries. Maceration of 5-6 weeks. Aged 12 months in 500-year old Tuscan amphora. Unfiltered and unfined.
Sulphur: None added
Soil: Sand, pebbles and clay over degraded granite