Blanc d’Argile, often likened to a Grand Cru Chablis with bubbles, comes from a cold, west-facing plot of Kimmeridgian limestone in Biaunes, planted by Gautherot in 2000 with massale cuttings from Anselme Selosse and Vincent Dauvissat. Fermented wild in seasoned barrels and partly in Georgian amphora, this Chardonnay-based Champagne spends 15-18 months on lees and is hand-disgorged with zero dosage. Antonio Galloni calls it "one of the most beautiful and distinctive wines in Champagne".