Frederic Lornet comes from a long, unbroken line of winemakers and coopers, and his knowledge of barrel making allows him to make informed decisions in his winemaking. Working with his father, the Lornets have replanted their vineyards using selection massale, choosing to propogate from particularly interesting vines of their traditional varieties. Their winemaking facilities are every bit as interesting as the changing landscape of their vineyards: they use the caves of the Abbey of Mont Sainte-Marie, constructed by Cicstercian monks.
Lornet's Vin de Paille is made roughly 90% Savagnin and 10% Ploussard, produced by 35 year old vines grown on blue marl soil. The grapes are dried for 3-4 months, by first being placed in the direct sun when the weather permits for a few days, and then being stored indoors for the rest of the drying period. Fermentation creeps along for eight months, before stalling at the desired level of residual sugar. It is then aged in neutral oak for 3 years prior to bottling. The result is a wine with exceptional concentration of stone fruit flavors and well balanced sugar and bright acidity levels, a perfect accompaniment to light desserts, foie gras, or blue cheese.