100% Gamay. The vines grow on southwest-facing, limestone-clay slopes. The grapes were hand-harvested in late September. The bunches were quickly and gently pressed with the stems for only 3.5 hours to attain the minimum extraction of tannins and to secure the desired pale red-pink colour. The juice was then quickly cooled to 10 degrees centigrade and cleared of its gross lees (debourbage.) To attain the fullest expression of aromas and fresh, lively fruit, Eric Carrel kept the alcoholic fermentation at a low 15 degrees Centigrade for 20 days. The alcoholic fermentation proceeded quickly and completely, while the malolactic fermentation was blocked to enhance freshness. The wine then developed for 3 months on its fine lees in stainless steel tanks. It was bottled mid-January after being fined with bentonite clay and lightly filtered.

Vivid flavours and aromas of red currant, wild strawberry, wildflowers and minerals from the rocky soils of Jongieux make this rose unique for its freshness, purity and succulent, expressive Alpine character.