This unclassified Southern Rhône village is about 10 miles west of several Côtes-du-Rhône cru villages, and this is where Laurent Clapier farms 200 acres of Biodynamic vineyards, meadows, and lavender fields. P'tit Gaby is fermented with wild yeast in open fiberglass tanks and aged 9 months in steel. Laurent uses no additives, very little sulfur, and no fining/filtration.