Organic and biodynamic. 100% Chardonnay. From a plot called Les Isles - sloped vineyard with deep soils and planted in 1973 - the vines are planted on Jurassic clay-limestone soils. South exposure. Hand-harvested. A whole grape pneumatic pressing and vinified in oak barrels. Aged for 20 months in topped barrels.

Organic and biodynamic. 100% Chardonnay. Sourced from a vineyard les Rondos - 0.7 hectare, mid-slope planted in the winter of 1987-88 – the vines sit on Jurassic lay-limestone soil. South-west exposition. Hand-harvested. A whole grape pneumatic pressing and vinified in oak barrels (10% new oak). Aged for 18 months in topped barrels.

Organic and biodynamic. 75% Chardonnay and 25% Savagnin. Savagnin is planted on calcareous-clay soil with grey marl (Jurassic era – 200 million years) exposed south and south-west. Chardonnays are on lightly soil with chalky stone (top of the village). Exposition south-west. Hand-harvest. Savagnin is fermented in tank and aged under veil for 8-15 months. Chardonnay is fermented and aged in oak barrels and topped off (ouille). The two are blended a month before bottling.

Organic and biodynamic. 100% Savagnin. Sourced from 15-35 year old vines from two different terroirs. Le Nid located right below the Chateau Chalon cliff is on deep grey marl with chalky stone. Les Lyas located in Menetru is on less marl and more stone soils. Hand-harvested. The alcoholic fermentation is done with natural yeast in tank, and is aged on its fine lees in the same vat for 10 months . The wine is then racked into old barrels for the second phase of aging sous voile. From this point forward, the barresl are not topped off and flore forms on the surface of the wine. After 12 months sous voile, it’s lightly filtered and then bottled.

Organic and biodynamic. 100% Chardonnay. This cuvée is taken from the lower slopes of the domaine, from two parcels totaling .7ha on clay-limestone soils (Lias and Trias) with scree. Hand-harvested, must comes from whole grape pneumatic pressing, vinified on the lees w/ gentle topping. Aged 50% in inox and 50% in old barrel for 10 months before lightly filtering and bottling.

Biodynamic and Organic. 100% Savagnin from 25-65 year old vines planted in 1945, 1967 and 1986 from two plots: Sous Roche, beneath the cliff of Château Chalon and En Lyas in Menétru le Vignoble. Marnes grises et bleues make up the soil types. The grapes are hand-harvested and after pressing, the resulting must is fermented in barrel on its fine lees with only indigenous yeast and flore. It is then aged in barrel and topped until the following summer with lees stirring,then transferred into neutral barrels located in a separate above ground cellar for 6 more years of aging sous voile. It will be kept sous voile until it is lightly filtered and bottled at least 7 years after harvest.

Organic and biodynamic. 100% Trousseau. This cuvée is taken from younger, low-yielding vines (planted between 1999-2004), from two parcels totaling .8ha on clay-limestone soils. Hand-harvested; farming has been biodynamic since 2005. Fruit is destemmed, except one layer of whole clusters lining the bottom of the steel tank, which vigneron Damien Courbet indicates "helps with a slow release of sugar and lends a certain spiciness coming from the small amount of ripe stems." Unfined, unfiltered.

Organic and biodynamic. 100% Savagnin. Taken from younger vines grown in the 'marnes bleus,' or blue ocean marl, that's particular to this area and in which Savagnin thrives. Grapes for this tiny cuvée are crushed and skin macerated for 18 hours. Fermentation and aging take place 50% in neutral oak barrels and 50% in stainless steel. It's produced in the topped-up or ouillé style during aging process in barrel. The cuvée is named 'L'Origine' because Courbet sees Savagnin as an ancient variety, one that's a forebear of many other grapes present today.

Organic and biodynamic. 100% poulsard from the parcel "Sur Lyas" with a south-west exposition, located on Jurrassic (Lias, Trias) calcareous-clay with grey marl. Hand De-stemed w/ Fermentation and 7 months elevage in inox. 16 days maceration with small pumpovers. No filtration before bottling.

Organic and biodynamic. 100% Chardonnay from a single .75 ha plot 250 m altitude with a north-west exposure along the road of Château-Chalon. Full grape pneumatic press with fermentation and 8 months aging in used barrels. 36 months on the lees in bottle before disgorging.