Organic. This Chardonnay comes from 35 year old vines planted on Trouillot marl terroir. Hand harvested, destemmed, and pressed directly to tank. Native yeast fermentation and malolactic fermentation start in tank and wine is then transferred to neutral 600L barrels to complete fermentation. No SO2, no fining, no filtration.

Organic. Single-vineyard topped-up style of Chardonnay; 1.6ha of vines planted in 1980s by Valentin’s father on limestone soils at 350m, on a west-facing parcel. This wine is done direct press, with, fermentation in stainless steel tanks as well as barrels; all aging is in neutral barrel. No SO2, no fining, no filtration.

Organic. The Trouillots vineyard was planted by Valentin's father in the early 80s. The terroir is a blend of red and gray marl with limestone bedrock and faces due south; it is the heart of Valentin’s domaine. 15 days’ maceration, ferment and aging for roughly eight months in stainless steel.

Biodynamic. 100% Savagnin (1/3 Savagnin Rose, 2/3 Savagnin Jaune). Sourced from the parcel, Bois d’Arnaux, Valentine planted in 2015. 1.8 ha (including 60 ares Savagin) on Jurassic marl soils at 350 meters above sea level. This 2018 harvest was the first harvest of this parcel. Manuel harvest. 6 weeks maceration in whole clusters, then aged two years in demi-muids of 220, 500, and 600L. Assembled in tank before bottling in July 2020. Unfiltered. 700 cases made.

Biodynamic. A cuvée made with Chardonnay from the 2020 harvest; fermented again with the pomace of various PiWi varieties harvested in 2021 (Plantet Rouge, Seyve-Villard, Sauvignac, among others). Alcoholic and malolactic fermentation in stainless steel tanks. The wine was aged in 228L barrels for roughly eight months. Bottled in September 2022 unfiltered, with no added SO2.

Organic. 100% Chardonnay, drawn from a parcel of 40 year-old vines planted on Jurassic-era limestone scree. The juice underwent fermentation and aging in wooden barrels for 12 months; the resulting wine was bottled in early september of 2020 — during harvest — with some of that year’s musts. Second fermentation, prise de mousse, with indigenous yeasts. Aging on the fine lees in bottles for almost three years. The wines were disgorged in August of 2023 at a ‘Brut’ level of sweetness with 10 g/L of natural residual sugar; no dosage involved.

Organic. 100% Poulsard from a younger plantation of ten year-old vines, on a west-facing slope with a base of Triassic-era marl terroir. Hand-harvested, fermented and aged in stainless steel for ten months before bottling unfined/unfiltered, with no added SO2.