Production 
We began making the “Les Petits Fers” Gamay after falling hard for the carbonic maceration fermentation technique while learning about and making wine in the Beaujolais region.We utilise the traditional Beaujolais technique of whole bunch carbonic maceration for much of the 'Les Petit Fers Gamay Noir', including fully carbonic ferments (100% whole closed tank), as well as semi-carbonic fermentations (mostly whole cluster in open and closed tank) for some lots. Each of these techniques allows us to create a balance between the fruity carbonic wine with nuanced and vibrant semi-carbonic wine. Macerations times and ferment lengths were quicker in 2020 to avoid extracting smoke compounds in the skins, with the average length this year and about 8-12 days on the skins before the wines being pressed off. The wines were aged for six months (elevage) in a mix of stainless and cement tanks and large format oak barrels before bottling in March 2021.