Founded in 1953 by Roger Martin, Domaine de la Pinte is found in the lieu-dit “La Pinte à la Capitaine” on the blue marl of Lias, at the heart of Arbois. Roger planted 14 hectares of Savagnin upon arrival, making it the largest grower of this varietal at the time. Today it's his son Pierre Martin who keeps the wheels turning. The domain has been extended to cover 34 hectares today (with 17 hectares of Savagnin, 6 of Chardonnay, 7 of Poulsard, 4 of Trousseau and Pinot noir), all planted across Arbois and Pupillin. Since 1999 the domain has been organic, and it took the step to biodynamics in 2009. The soils are ploughed only on the surface to avoid destructuring them; compost and manure are used to create a harmony between different elements of the earth. The harvests are carried out by hand. Once in the winery, the vinification begins with indigenous yeasts and sulphur is used in limited quantities. The wine is matured in casks, demi-muids, and foudre containers for a duration that depends on the varietals used and the cuvée being made. There is no new wood used to avoid marking the wine. This maturation occurs on fine lees with stirring that follows the lunar calendar. The result of all these efforts is certainly a good one, so this is a domain to discover in haste!

This cuvée is made from grapes grown biodynamically and harvested by hand. Alcoholic fermentation takes place in vats with indigenous yeasts and carefully controlled temperatures. The wine is then matured for 13 months in 52hl foudres and 228-litre casks. There is a light filtration during bottling. This isn’t strictly a natural wine – a small amount of sulphur can be added just before bottling – though the amount remains low at around 22 mg/L. In the glass this wine has a light yellow colour. It has an intense nose of ripe white fruit and citrus, whilst the palate has a lovely balance between fruit, body, and volume. The finish carries nutty, mineral, and pleasant toasted notes. This wine is made to be enjoyed young, though it can be aged for around 5-6 years. At the table it will pair well with scallops or goats’ cheese.