“This is where it all began. Chardonnay and Pinot Noir, purely from one vintage, blended with minimal Meunier,” says Raphaël Piconnet about his small estate's most important sparkling wine, whose current 2020 vintage arrived in spring. The base wine underwent spontaneous fermentation in used Burgundy barrels and tanks. At Bichery, malolactic conversion usually occurs during the spontaneous fermentation, further enhancing the creamy, deep structure of the wines. After several months of ageing on the lees, the base wines were bottled without filtering or fining for the second fermentation. 

Disgorged in April 2023, with zero dosage.
This is the estate's largest wine, but still, only 6,700 bottles have been made of it.