In the southern-most subzone of the Champagne region. Closer to the centre of Chablis than to the town of Reims, the soils are pure kimmeridgean and portlandian limestone.
Valérie’s wines are barrel fermented on lees. A natural primary fermentation occurs, followed by spontaneous malolactic fermentation. Her vineyards are 93% pinot noir and 7% chardonnay and have been certified organic since 2003.