Grape: Chenin Blanc and Grolleau
Producer: Etienne Bodet and Kim Bodet-Hérold
Region: Loire Valley, France  (specifically Saumur in Montreuil-Bellay) 
In the cellar: This crémant was fermented with indigenous yeast before spending three years on its lees. Dosage is 0g.  
Farming method: Biodynamic
Tasting notes: Etienne and Kimberly Bodet-Herold farm biodynamically on chalky soil in Saumur. A dry, stony bubbly, with a touch of jasmine and wildflower honey on the finish.