Notes from Jamie Goode, Wineanorak:
"Paul-Henri Thillardon started this domaine in Chénas back in 2008, and has built it up piece by piece. They are based in Chessignol and have 4 hectares here, with very old vineyards behind the domaine (80-100 year old vines). This was the first of their vineyards he took to biodynamics, which he started with when he acquired it in 2012. In 2014 Paul-Henri was joined full time by his brother Charles (who is in his early 20s; he began his career with a milk company), and now all their vines are farmed this way. In total they work 12 hectares of vines.
"They cool the grapes down in a reefer and then use whole bunches with no added sulphites. During the maceration, they look at the yeasts under the microscope to check they are good ones. There are no punch downs or pumping overs. Sometimes a little bit of SO2 is added. 'We like natural wine,' says Paul-Henri, 'but we like clean natural wine.' 15-20 mg/ml of SO2 is added before bottling."