Pierre & Antonin work with Chardonnay from the Languedoc, where Mediterranean influence, limestone soils, and steady coastal breezes help the fruit ripen fully while retaining freshness. The vineyards sit on mixed clay‑limestone slopes that give the wine a clean, lightly mineral edge.

The winemaking is firmly minimal‑intervention: spontaneous fermentations, no enzyme or flavour‑shaping additives, gentle pressing, and restrained use of oak. Lees ageing is used for texture rather than weight, and sulphur is kept low. The aim is to preserve the natural character of the fruit rather than impose a style.

The wine is bright and supple, showing peach, citrus, and a touch of soft spice. The finish stays dry and balanced, with the clarity you’d expect from this hands‑off approach.