A serious crémant made from Chardonnay, Pinot Noir, Poulsard, and Trousseau, all fermented with indigenous yeasts. Stéphane uses vin de paille to spark the second fermentation which lasts for several months, allowing complex flavors and textures to develop. With a little aeration, the nose shows honeysuckle, orange zest, and orchard fruit. The palate offers crisp minerality, flavors of tangy citrus, toasted nuts, dried honey, and sea salt on the long finish. -Chambers St.