The grapes for this white wine grow on Schist, and they are harvested in two passes. Each time he only picks the ripe grapes and waits for the next one to have the remaining grapes ripe. After destemming and a very slow manual pressing, they ferment for a fairly long four months. After the fermentation, they rest on the lees for another six months in stainless steel. The result is impressive, as most people would say Melon de Bourgogne can't produce exciting wines. The flowery and fruity notes are followed up by more white fruit in the mouth with a good dash of minerals. Beautifully pairs with shellfish, chicken, or just a simple summer salad.

The grapes for this Pet Nat are co-fermented for a couple of weeks before they get a very light filtration. Once the sugar is at a certain level, the wine is bottled to finish fermentation in the bottle. The result is close to a traditional sparkler with a secondary fermentation. Very zippy and fresh with citrus and pear aromatics, but finishes with some salty breeze from the sea around the corner. This should work well as a starter but is really good with raw seafood if that is your kind of thing.

This super-light red wine is made with grapes that are harvested a little earlier than usual. This helps with keeping the freshness and lightness. After harvest, it is left to macerate for a couple of days, and then each variety is left to ferment and rest in used oak barrels. In May the following year, it is bottled and left with a little fizz, hence the crown cap. It brings a beautiful structure, some herbal and some berry notes led by strawberry and cassis. Enjoy this wine chilled for day drinking or for an evening with a grill nearby.