Chardonnay grapes are pressed for four hours at a low pressure. The juice is then transferred to stainless steel tanks, where it settles for 12-24 hours before being transferred again to concrete. It is here that a spontaneous fermentation occurs with indigenous yeast over a 2-4 week duration. The wine remains in contact with the lees for as long as possible, typically over a 4-6 month period. After a 6 to 10 month long elevage, the wine is bottled between July and August. This wine is unfined and lightly filtered. Winemaker Notes

This is the workhorse wine of the domaine both for the Thévenet family and for us.  The grapes for this cuvée are sourced from four separate parcels within Pierreclos: “Margots”, “Le Château”, “Les Grands Buys” and “La Bucherate”.  The average age of the vines is forty-five years.  The vineyards face east, southeast and south and are situated about 350 feet above sea level on the gently sloping hills of Pierreclos.  The wine is aged in cuve in contact with the fine lees but without any exposure to oak.  Total annual production is in the neighborhood of 15,000 bottles with a hefty majority dedicated to the US market.