Made from a blend of Gamay (or Gamay Noir À Jus Blanc - Black Gamay of White Juice - to give "regular" Gamay its full title) and three teinturier (red-fleshed) mutations that give naturally red juice without skin maceration: Gamay Fréaux, Gamay Chaudenay and Gamay Bouze. These teinturier versions provide red fruit flavours and more tannins than the usual Gamay Noir. The age of the vines is between 45 and 80 years, growing on thin clay-sandstone and sandy, shallow, limestone soils atop coral-based Jurassic limestone, rich in iron and manganese. Yields are kept low, at around 28 hl/ha. The grapes are fermented in the traditional Mâconnaise fashion using carbonic maceration, and half of the wine is barrel aged prior to bottling. Approximately 3,000 bottles were produced.