Robert Denogent farms the Mâconnais, centred around the village of Mâcon and its surrounding appellations. The family's worked this land for generations, but Robert formally took the reins in 2005 after cutting his teeth in oenology and picking up experience across both Burgundy and Loire estates. Today he's tending around 8 hectares of clay-limestone and marl, all low-intervention and organic.

Everything's done by hand, from pruning to harvest, with cover crops, compost and biodiversity front and centre. In the cellar it's spontaneous fermentation with indigenous yeasts, ageing in stainless steel or neutral oak depending on the parcel, and minimal sulphur, all in service of letting each terroir do the talking.