Pressed immediately at harvest, using the crémant technique (long and low pressure). 36 hours cold stabilization, starting at 50 degrees, then slowly warmed to 55 degrees to begin fermentation. Light filtering, before lowering temperature 5 to 8 degrees, in order to develop primary aromas of Gamay, notably red fruits. Once residual sugars reach 50 to 60 grams, the temperature is lowered again to 40 degrees and bottled with crown caps. Once the secondary fermentation in bottle reaches 5 to 6 bars of pressure, they are disgorged without any dosage. Native yeast. 0 free sulfites; 100mg/l total sulfites.