Serving: cold (6–11°C)
About: Sophie and David Devynck's vision for their estate is a self-sufficient mixed farm. Alongside their 6 hectares of vines they have 5 hectares of forest/ mixed agriculture and orchards, cows, horses, bees.. A ‘wild’ (sauvage) haven of biodiversity where regeneration is key. The estate sits on the very border between Burgundy and Beaujolais, with vineyards on both sides showcasing quite a variety of soils and microclimates. Most of the whites are made with the Burgundian approach of singleparcel vinfications, whilst the reds, mainly on the beaujolais side, are particular takes on their own preferred style.
The grapes are direct pressed and gravityfed into 400L and 500L barrels for fermentation. After fermentation the wine stays unracked on its lees in barrel for 10 months before bottling unfined, unfiltered and with a tiny sulphite addition.