Anne-Cécile Jadaud and Tanguy Perrault work around eight hectares of organically-farmed vines spread across 15 small parcels near their home and winery in Chançay, in the northeastern portion of Vouvray. This sparkling Chenin Blanc is bottled with twenty g/l of residual sugar after fermentation, then is allowed to complete ferment inside the bottle; it ferments to dry in the bottle and then is aged on the lees for 18 months before disgorging. A serious iteration of light, lacy Chenin Blanc, rendered into a delicate sparkling version. A great replacement for Champagne.