The Soil: High concentration of clay mixed into classic, rocky Kimmeridgian limestone.

Farming: Certified organic (Ecocert) featuring entirely manual harvests and low yields.

Winemaking: Fermented in foudres and old barrels with native yeasts.

Aging: Spent roughly 11 to 12 months resting on its lees without racking or cold stabilization. Minimal sulfur is added only at bottling.

• Appearance & Aroma: Offers a rich, deeper yellow color than standard industrial Chablis. The nose exhibits yellow fruits, golden apple, floral notes, citrus pith, and a light touch of honey or marzipan.
• Palate: Round, slightly textured, and "cushioned". It provides a powerful line of electric citrus acidity and prominent oyster-shell saltiness on the finish.

Grape: Chardonnay

Region: Burgundy