The vines were planted in 1915 by the women of Pizay, who worked the land while the men were away at war (WW1). Over a century later those same vines produce Pizay's most concentrated and age-worthy wine. Three hectares, roughly 2,000 bottles per year, aged nine months in large oak foudres. Dense red and black fruit, crushed mineral, and a structure that demands patience. This is the beaujolais that breaks the mold and is built to last.