Dominique Belluard is credited with saving this nearly-extinct indigenous grape. More than half of the grignet in the world is found in their vineyards, with the remainder from small neighbouring plots. This wine comes from the highest part of their biodynamic vineyards, grown on clay and limestone soils. Fermented wild in clay egg and amphora, this traditional method sparkling is zero dosage and has spent three years on the lees. The autolytic character is a striking contrast to the sharp, pithy acidity and light body. Old spice musk florally, perfumed red apple flavours/race green apple crispness, lemon pith, mountain herbs and broken stones are imbued with a brie/lees earthiness. Acidity is racy, driving to a shimmery glow on the finish. Complex. Not an easy wine, but a worthwhile wine.