From organically farmed estate Gamay on limestone clay soils in the southern Beaujolais around Jean-Paul's,  it is made by the méthode ancestrale. It is then lightly filtered and bottled and finishes fermenting with indigenous yeasts. The result is a light-bodied, gently sparkling, gently sweet, low-ABV reminiscent of a Cerdon de Bugey. No vintage and there is no allowance for sparkling Gamay in Beaujolais, but it is always a single-vintage wine. Fruit forward with ripe and rich cherries, strawberries & raspberries with a creamy full finish.