This family operation dates back to the late 1800s and is now on its sixth generation with brothers Françoise, George and Roger at the helm. Their beautiful, stony vineyards, which lie in the Pyrenees’ shadows, are farmed sustainably with close attention to the relationship with the terroir and nature. Four varieties are planted at the estate: Pinot Noir, Mauvac, Chenin Blanc and Chardonnay and the wines are produced using the traditional method of secondary fermentation in the bottle. Dosages of the dry wines are kept relatively low at between 8 and 10 grams of sugar. These are stylish, well-made wines that deliver plenty of bubbles.