Jo Landron was one of the pioneers of the biodynamic agricultural movement in the Loire Valley. Biodynamics is like ‘organic plus’ with no chemicals used at any part of the growing and bottling process, excepting a little sulfur, and the extensive use of cover crops, composting, beneficial insects and coordinating all actions with moon cycles. A high percentage of the world’s most sought-after wines are grown biodynamically, whether advertised or not, because the techniques work, making wines with more complexity. This blend of 70% Folle Blanche and 30% Pinot Noir is made with the Champagne Method, and the wine matures for 2 years on the spent yeast cells that remain after the secondary, in-bottle fermentation, so it picks up yeasty, brioche and hazelnut notes to complement the green apple and lime zest of the fruit. This is a non-dosage, completely dry wine.