Au Bon Secours 2020

100% Gamay from vines planted in 1959 and 1960 again on schist soils. Named after a restaurant Agnès managed in the 2000s for five years by the same name. Made very much in the same way as their grolleau: whole bunches macerated for 10-15 days and pressed off with free run juice to age in fiberglass for 5-8 months on fine lees.