In this spirit, the harvest is done by hand with strict triage taking place in both the vineyards and the cellar.The grapes are pressed pneumatically and only the best parts of the cuvée are used. The must is fermented with indigenous yeast, most often in enamel-lined tanks, but neutral oak is used in parts of the vintage Coeur de terroir cuvées.The vin-clair is left on the gross lees for a minimum of five months and receives minimum bâtonage. Almost all of the wines undergo malolactic fermentation and all cuvées are aged for a minimum of three years before disgorgement and release.

The wines of Pascal Doquet burst with energy and verve and deliver mineral-laden, multi-layered expressions of his terroirs. These are wines for people looking to experience the scintillating flavors of the Côte-des-Blancs “sans maquillage.”