From the tiny estate in the Coteaux-du-Gier, south of Lyon on the periphery of the northern Rhone in the vilage of Tartaras. Deeply committed to bio-dynamic viticulture. The Le Renard et Le Bouc comes from old vines of gamay on schist and micaschist. Combination of destemmed and whole clusters fermented together. Short maceration, all done in stainless steel. The result? Pure magic!