Gamay that macerates whole cluster for six days. Fermentation and élevage in fiberglass. No added sulfur.
Saillard took over some of the iconic Clos Roche Blanche but this is from his friend Julien Moureau who has a certified organic vineyard close by. After working in top New York restaurants for many years, Saillard returned to France and learned the winemaking ropes from the likes of Noella Morantin and Clos Roche Blanche. His first vintage of his own was back in 2012. Saillard is meticulous and never sprays his vines, practicing Bio.