Fabien Bergeronneau’s winemaking is an immersion in the terroir. He works on 4 hectares, divided into one-third in Ville-Dommange (Montagne de Reims) and two-thirds in Trigny (Massif de St Thierry). Ville-Dommange provides the limestone matrix that contributes to the aging potential of his wines, while Trigny contributes the clay-sand matrix, this providing volume and texture. “But these are just general guidelines, each terroir is composed between five and six different soil types.” For many of the parcels, vinification takes place in used barrels, as micro-oxygenation is a key consideration. For the Meuniers de Trigny, however, vinification is carried out in stainless steel to preserve the fruit in its entirety. “The presence of iron oxide in the soil in Trigny indicates a greater susceptibility to oxidation, this is why stainless steel vinification is more appropriate in this case.” “He quickly realized that these 2 terroirs are complementary… Ville-Dommange for the tension of the limestone and Trigny for the texture of the clay-sand.