Made in collaboration with Jean-Marc Roulot, the Mainque Chardonnay is picked early to maintain acidity and barrel-fermented with malolactic conversion blocked. It is then aged for 10 months, 18% in concrete eggs, 25% in stainless steel and 57% in French oak barreks (12% new) to maintain vibrancy and freshness. The resulting style is liner and crisp, with a high level of fruit purity and a sense of restraint.