We’ve partnered with a fifth-generation organic farmer in the Coteaux de Beziers to source an old organic chardonnay vineyard just a few kilometers from the ocean. We craft our base wine and then delicately remove the alcohol before adding a gentle sparkle at bottling. 

There is a lot of tension here, a green-apple intensity and brightness that frames a round but well-defined palate. There is a lot of phenolic complexity here, with pear skin and almond notes on an incredibly long finish. 

That complexity lends itself to food pairing. The bright, laser-like acidity cuts through the fattiness of something like foie gras, while when paired with things like caviar, the depth and weight supports and cushions the briny flavors of the roe. This can be a flexible weapon in your hands for tasting menus where a guest wants a wine pairing, but wants to consume less alcohol.