There is a sensitivity to Seb’s person, an approach that carries through to his work in the vines and in the cellar. Working such a small plot of land allows a level of control and focus. A day at the cellar proves that even in a laid-back atmosphere, serious wine can be made. The objective is to encourage the Gamay to express the maximum of the terroir without harming the natural fruitiness of the grape variety. Maceration and ageing are long: the reds are available one to two years after the vintage.