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 Chardonnay grown on the lieu-dit ‘Fonteneille’, a plateau of clay-chalk soil with veins of blue marl in the heights of Pupillin. The grapes are cultivated biodynamically before being harvested by hand in yields of around 40hl/ha. In the winery the vinifications are traditional with pneumatic pressing, clarification, and long fermentations in temperature-controlled vats. The wine is matured in 52 hectolitre foudres for 20 months, then there is a light filtration before bottling. The total sulphur in this cuvée amounts to 45 mg/L. In the glass this cuvée has a pale yellow colour and offers an intense bouquet of yellow fruit and citrus. It has a powerful palate with good texture and a mineral finish that brings a pleasant freshness. This wine is best enjoyed within 5 years. At the table it can be paired with a variety of dishes, especially salty ones, or white meat like poultry in sauce.