The hand-harvested Gamay grapes for this wine are subjected to a brief carbonic maceration, as in Beaujolais, wherein bunches of whole berries gently rupture and begin fermenting in stainless steel tanks—leading to a less extracted, less tannic style of red. After it has completed fermentation, the wine rests in tank for about six months before release. Light ruby in the glass, with pink and magenta reflections, this is a brightly fruity, berry-scented red that takes well to a chill.