En Val du Clos Brut Nature 2018

Raphael and Hannah Piconnet took over their inheritance from Raphael's father in 2015 and immediately switched to organic. He trained in Burgundy - which is evident in the style - and she comes from East Frisia. 2015 was the first vintage with just 5,000 bottles. The plan is to make a few more over the years, but the final target is no more than 15,000. That is the amount they can and want to produce with their small team. Everything with no or minimal dosage and either no SO2 or as little as possible. The grapes are harvested when ripe. The base wines are fermented partly in stainless steel and partly in barriques and then stored in barrels from Burgundy. The style is out of the ordinary! Not taut and austere, but vinous, juicy, full-bodied, drinkable but complex - it grabs you and won't let go. This is Burgundy with pearls.