Wine Offer (retail) for Pizza & Wine Cantina guests / 29 June 2025

Red wine
Gamay
1-month long whole-bunch maceration
9 months ageing in old 300-L and 228-L barrels
** Order limit applies | Restrictive quantities **

A blend of all of Chauvet’s most beautiful gamay terroirs from the historic, very steep hillside of Boudes. Very deep nose and expansive. Unpacking it reveals smoke, a noble reduction, cassis, cherries, dried rose petals, pine needles and Sichuan peppercorns. Undefinably complex and intense, but also spherical and levitational, turning vaporous in the mouth as time goes by. A mind-bending Gamay and the class of the cellar with a magnificent cellaring upside. Basalt reigns supreme here with different types of marls, mostly blue. Only 1.5 g/HL of SO2 added prior to bottling. Wow!

Red wine
100% Pinot Noir
Whole-bunch ferment
18-months in barrels
860 bottles made

From 84-years old vines in a lower slope in Pommard. Macerated for 14 days with stems. No SO2 added.

Red wine
100% Pineau d’Aunis
Whole-bunch pressed
12-months in barrels
2,000 bottles made

Pale red, just shy of a rosé and What. A. Nose! Soaring, zippy red berry fruit and cracked white pepper; minutes later, a touch of meaty reduction made pretty with touches of rose petals. Floral, fresh and appetising. A remarkable charmer. No SO2 added.

Champagne | White
42% CH, 40% PM, 18% PN
Harvest 2021 - 50%, perpetual reserve - 50%
Disgorged February 2024
3 g/L dosage (Extra Brut)
3,432 bottles made

"Sarmate" is what people from Sermiers is called. From ~45-yo vines from select micro-plots across Sermiers to create a cuvée that fully characterises the premier cru village. Bright citrus and baked bread on the nose, exploding in the mouth with sappy, mouthwatering elongated freshness. Builds on the palate, turning plusher in texture and focused finish. Zesty grapefruit and lemony keep the wine salivating. Flavoursome, levitated and feeling absolutely accomplished and elegant. A brilliant class act and more than worthy successor to the very pretty Sarmate 1 last year.

Sparkling wine (pét-nat) | crown-cap
Chenin Blanc
40-yo vines planted on schist
12-months on-lees in bottle

Ultra pure and perfectly mature, so natural and so healing. It keeps drawing you in. A slight reduction, a touch of smoke, then honeysuckle, chrysanthemum, talcum powder and pear. Crystalline, laser-focused and vinous, but also tender and succulent despite its elevated kinetic energy. A brilliant testimony from one of the region’s foremost zero-zero heroes and indisputable master of pét-nat. A cult. No SO2 added.

Red wine
100% Nebbiolo
From Baffo Pizzamëa-Trigioeu in Sassella
Steeper than 30% gradient
Soils of clay, iron and sand of decomposed rocks
Fermented whole-bunch and aged in Clayver (ceramic amphora)
~4,000 bottles made

No sulphites added.

Red wine
100% Mondeuse
60-yo vines
18-months in barrels

From the famous Saint-Jean de la Porte hillside, composed of Jurassic marl and limestone soil. No SO2 added.

Red wine | Crown cap
100% Pinot Noir
Whole-bunch fermented
15-days maceration

From a 0.6-ha in Bulligny. Wet earth precedes a densely fruited core — cherry, cola, rhubarb, blackberry. Quite intense and focused, turning more open-knit with air. A solid core promises a wonderful evolution in the cellar too. Zero sulphite added.

White wine
100% Chenin Blanc
20% skin-contact
80% direct press

Brilliant medium gold. Orange zesty nose, stony and very lifted. Intensely penetrating on the palate with broad, deep and long perfectly ripened whiplash of citrusy acidity that leaves the palate quivering and constantly salivating. Taut and focused and should develop immense complexity on the nose with a little bit more time; all the brilliant stuffing is in there waiting to emerge. Remarkably energetic and palate-coating Chenin. Bravo! No sulphite added.

Champagne | Rosé
50% Pinot Noir, 50% Pinot Meunier (maceration)
Harvest 2021
Disgorged February 2024
3 g/L dosage (Extra Brut)
600 bottles made

From a lieu dit in Villers aux Noeuds premier cru. The second single-vineyard cuvée Champagne from Perrine Fresne. Half-and-half of Pinot Noir and Meunier co-planted in the same vineyard from vines aged over 60-years on sandy limestone soil. Macerated for 14 hours, then aged for 10 months in old oak barrels. Fabulous perfume of strawberry, cherries and wet earth. Vinous yet weightless, creamy yet zesty, the flavours animate and evolve endlessly. A very pale red wine with a zesty, saline effervescence. A terrific, highly classy, singular rosé Champagne.

Red wine
100% Sangiovese
Vigna grande, pezza centrale parcels
Aged in amphora for 6 months, 2 years in a cement vat, 6 months in bottle
700 bottles made

From 25-years old vines grown on sand, clay and silt. Whole bunches ferment spontaneously in 500-lt amphora, ageing in amphora for 6 months, followed by 2 years in a cement vat, then 6 months in bottle. Unfiltered, unfined. An elegant — almost Burgundian in its purity — expression of sangiovese. A little patience goes a long way, then it goes on and on… promising lots, lots more for its long life ahead. Fulsome this vintage and clearly needing time, but what an exquisite, precious little wine.

White wine | Crown cap
Sylvaner, Pinot Blanc & Chasselas | Skin-contact
Whole-bunch fermented
5-days maceration on skin

Wild aromatics: spicy, zesty and yeasty. Saline stone fruits, a splash of Meyer lemon and a hint of white pepper on the palate. Delicious and light-footed. Super refreshing, yet complex. Zero sulphite added.