Certified Biodynamic. 100% Chenin Blanc. This wine is made from three parcels, situated in Rablay, with vines 15-90 years old. From plateaus of red sand and quartz gravel on schist. The juice is blended in steel tanks before the fermentation starts. The alcoholic and malolactic fermentations start naturally, without inoculation and without temperature control (his cave is underground and it’s 14 degrees Celsius). The wine rests on its lees from pressing until summer without sulfur. Raised mainly in steel although Thomas uses L'Esprit Libre to break in his 500L tonneaux that he then uses for Clos de Cocus when needed. He generally adds 1-2 grams of sulfur (natural sulfur from an Italian quarry) at bottling. 500 cases produced.