From a tiny 0.36-hectare parcel of biodynamic Grolleau in Anjou — clay-argile soils threaded with quartz — Marie-Lise and Thomas Batardière coax something genuinely patient and alive. A brief 24-hour skin maceration, three years on lees, no sulfur added, unfiltered. The result is fine-boned and dry, with wild strawberry brightness, a whisper of brioche, and fine bubbles that carry real texture. At 10.5%, it's effortless effervescence at the table .