Gourde a Gamay is produced in granitic soils, in the Lantignié commune. Practicing organic. The grapes are carbonic macerated as whole bunches, in concrete tanks with indigenous yeast. Pressed and rested for 10 months in concrete. Bottled unfined, with a small dose of SO2. Light-bodied, herbal, fruity, easy to drink with a typical hint of Beaujolais Villages character.