Benoît Dinvaut is a small Vigneron managing the family's vineyard in the village of Gueux, at the feet of Montagne de Reims. The maison only grows Meunier with the help of no pesticides but organic fertilizers, according to the principles of reasoning agriculture. The refining takes place in fût de chêne with natural yeasts for the alcoholic and malolactic fermentation, happening in the springtime.
During its second fermentation, the wine rests on its yeasts for at least 5 years, the dosage ist particularly low, to better enhance the terroir's characteristics.
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