Description

• Viticulture: Farmed organically and biodynamically by Olivier Horiot.
• Soil: Kimmeridgian limestone and clay, geologically identical to the soils of neighboring Chablis, imparting high minerality and salinity.
• Vinification: Each plot and variety is harvested, fermented, and aged separately in neutral oak barriques for about a year on fine lees before blending and a secondary bottle fermentation.
• Tasting Notes: Features a striking mineral core with aromas of wet chalk, lemon zest, green apple, and toasted almond, complemented by a fine mousse and a bone-dry, vibrant, and saline finish