Their inaugural vintage was a quiet revolution. Grapes were hand-harvested at optimal ripeness, fermented with indigenous yeasts in a cool cellar carved from local stone, then aged for 24 months on fine lees in 620L demi-muids—minimal sulfur, no filtration, and no makeup. The result is a wine of luminous clarity and quiet power, marked by white flowers, crushed stone, and an electric core of acidity. An unusual microclimate—buffered by the protective walls and moderated by the nearby Cher—allowed the clos to escape the devastating April frost of 2021, a stroke of fortune that only reinforced the site’s singularity.