Notes from Robert Parker:

"Hoppenot is a trained enologist who worked for a large négociant house and for Chapoutier, so even though he's making wine with low levels of sulfur, he understands how to produce pure, stable wines. VInification is with whole bunches, macerations last for a couple of weeks and temperature is kept below 30 degrees centigrade. As Hoppenot puts it, he wants to "make clean wine from organic grapes without any adulteration," and he emphasizes the importance of texture among his aesthetic priorities.