This light-bodied, crushable 100% Gamay comes from 25-30 year old vines grown on white clay and fragmented, mountainous scree limestone soils that have been lovingly tended by the Duport family for four generations. Yves converted his family’s estate to organic farming with biodynamic practices in 2007. Harvested by hand, the vatted, semi-de-stemmed bunches sit for eight days before a gentle pneumatic pressing and fermentation in stainless steel tank. The fresh and fragrant nose bursts with wild strawberry then leads to a bright, light-bodied palate of violet and tart cherry with granitic minerality and just enough tannin on the dry, gentle finish. Serve with a slight chill and pair with a Savoyard Tartiflette of potatoes, Reblochon, bacon and onions or zucchini mushroom Quiche with a leafy green salad.