Reviens Gamay is made from two different vineyards of Gamay. One is planted on limestone and the other on basaltic (volcanic) soil. Typical of how he makes this cuvée, the whole bunches were fermented using carbonic maceration for 10 days, pressed and then aged in tank for 9 months. It is fruity and fresh but with enough spiciness to give it a little complexity and enough seriousness to make it a wine you can match to food. It’s only 11.5% ABV.

Sylvain grew up in the Northern Rhone and initially worked for Ardèche legend Gérald Oustric from Domaine du Mazel from who he now leases one of his vineyards. The vineyards are in several parcels. The southern parcels, between Alba la Romaine and Valvignères are mainly limestone from when this land was an ancient sea. The more northerly ones further up the valley are mainly basalt from the volcanic activity that was prevalent in past eras here.

He also likes using carbonic maceration to capture vibrancy and freshness in his wines.