In 1976, visionary winemaker Hubert Bodet and two business partners took over a cellar in decline contrary to everyone's advice. However, time would eventually prove those right who ‘dare, work and never give up'. 60 % Chenin Blanc, 20 % Chardonnay, 10 % Cabernet Franc, 10 % Grolleau, cool-fermented in stainless steel, followed typically by 18-24 months on lees in bottle, before disgorgement with a Brut dosage.