A 'fusion' between gamay said from Auvergne and gamay said from Beaujolais and between two types of vinification. Whole bunches in 2 fibreglass vats. First vat: grape trampling to make space in the vat and maceration of whole bunches in the juice. Second vat: carbonic maceration. Devatting, pressing, blending of both vats with the free-run and pressed juice. Maceration of 3 weeks. No added chemical inputs.