"One of the great success stories in Champagne over the last decade or so," says critic Antonio Galloni. Grower/vintner Savart follows a non-interventionist recipe that includes stainless steel fermentation, aging in barrel, and a laissez-faire attitude towards malolactic fermentation. The tantalizing results are saline Champagnes that reflect their  soil and rock. No wonder Savart is a wine geek darling.

L'Ouverture is 100% Pinot Noir from the village of Ecueil, fermented half in neutral barrel and half in stainless steel. The wine is in equal parts a blend of three successive vintages and aged under cork. Dosage is 7g/L