Appellation: Côte de Brouilly (a "Cru" of Beaujolais, known for more structured wines than the general Beaujolais appellation).

Grape Variety: 100% Gamay.

Vineyard/Lieu-dit: The wine comes from a single parcel of 60-year-old vines located on the high slopes of Mount Brouilly, within the historical "Brouilly" lieu-dit. The soil is a mix of pink granite and a distinguishing dose of blue schist, which contributes to its powerful, mineral, and spicy character.

Winemaking: Made in the traditional Beaujolais style with semi-carbonic maceration of whole clusters for about 15 days, using native yeasts. It is then aged for 12 months in a combination of concrete vats and neutral oak tuns.

Tasting Profile: The wine offers a complex palette of red and dark fruit, with notes of fresh plums, mulberries, and forest floor, along with distinctive mineral (stony, graphitic) and spicy characteristics. It is described as having rich concentration, vibrant acidity, and firm tannins, with a style that can be "pinot-like" or slightly Burgundian in its expression.