À l’Aube de la Côte des Bar, Millésime, Brut Nature

Totaling 70% of the estate’s bottled production, the frankly named “A l’Aube de la Côte des Bar” consists of 50% Pinot Noir and 50% Chardonnay—roughly the same proportion to which the vineyards are planted—from this zone’s soils of Kimmeridgian marl. Grapes are destemmed, fermented spontaneously in steel, and aged for nine months in used barrels averaging seven years of age with no malolactic fermentation; the wine then spends a minimum of five years on its lees, with secondary fermentation induced with organic beet sugar, and it is disgorged with no dosage.