The grapes were harvested by hand and fermented with ambient yeasts, with some carbonic maceration. The wine ages in stainless steel for six months prior to release. These treatments — carbonic, no oak — render it a spritely and exuberant wine redolent of wild strawberry, balsamic, basil, and fresh air. Its fruit notes are carried on a light textured, cherry-red robe that offers a kick of peppery spice. It’s a solid refreshment for rich Lyonnaise cuisine (think pâté en croute), but any hearty picnic fare would do.