Cyril ferments today’s certified organic and biodynamic Sancerre exclusively with his property’s indigenous, airborne yeast. His vessel of choice is an egg-shaped stainless-steel tank that maximizes purity while encouraging continuous circulation of the fine lees during fermentation. Each plot of Nozay’s 15-hectare estate is hand-picked and fermented separately. Riper, richer juice goes into other cuvées—some in barrel, one in amphora—but the most angular, tense and mouth-watering fruit is reserved for today’s “Domaine du Nozay” bottling. The result of the final assemblage is a Sancerre of uncommon delineation and focus.